Lamb Carcass Fabrication Movie Review 19??

Explains the processes by which a lamb carcass is turned into leg, loin, rack, shoulder, and thin cuts. Also discusses identification methods, hygiene, safety, and grading.

Distribution

CEV Multimedia, 1020 SE Loop 289, Lubbock, TX 79404, Phone: (806)745-8820, Toll-free: 800-922-9965, Fax: (800)243-6398, Email: cev@cevmultimedia.com, URL: http://www.cevmultimedia.com

Available on VHS
Running time 24 minutes.

Cast and Crew

Genres

Food Industry, Agriculture