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Webinars

SKU

WBN-2990

Forequarter Rib

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Length: 16:26

Language: English

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Forequarter Rib

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Recorded: March 17, 2021, 11:00 AM - 12:00 PM

Glenn L. Myers

Manager, Penn State Meats Lab

More By Glenn L. Myers

Jonathan A. Campbell, Ph.D.

Jonathan A. Campbell, Ph.D.

Meat Extension Specialist

Expertise

Processed Meats
Food Safety
Thermal Processing & Smoking
Hazard Analysis Critical Control Point Systems (HACCP)
Food Safety Modernization Act (FSMA)

More By Jonathan A. Campbell, Ph.D.

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Webinars

Beef Cutting Demonstrations

When Multiple Options Available

In this series, Mr. Glenn Myers (Manager, Penn State Meat Laboratory) and Dr. Jonathan Campbell (Extension Meat Specialist) will discuss USDA grades of beef and demonstrate breaking the beef carcass into primary cuts.

Free