Course in meatcutting.
Published: 1948
Place of publication: Sacramento
Language: eng
Subjects: Meat industry and trade
Notes: Each part or course-year consists of workbook, testbook, and final examination.
Table of contents: title: pt. 1. Meat identification and grading.; title: pt. 2. Retail meatcutting and sale.; title: pt. 3. Advanced meatcutting.