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Red Meat

Published by Basics with Chef Shawn

An overview of purchasing and utilizing red meat.

Objectives

Understand the importance of marbling in meat quality; Apply knowledge of meat quality to improve customer experience in food service establishments

Roles

Farmer; Chef; Teacher; Cook; Rancher; Housekeeping; Laundry; Dietitian; Instructor

Departments

Foodservice; Culinary Arts; Home Economics; Animal Science; Environmental Services

Industries

Food Service; Hospitals; Agriculture; Education

Tags

education; meat-quality; food-service

Topics

Food Service; Education; Meat Quality

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