Pork Retail Identification Cuts

A visual representation of the pork retail cuts along with suggested cooking methods.

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Bibliographic Details
Main Authors: Brian J. Estevez, Chad Carr, Larry F. Eubanks
Format: Article
Language:English
Published: The University of Florida George A. Smathers Libraries 2017-12-01
Series:EDIS
Subjects:
Online Access:https://journals.flvc.org/edis/article/view/104611
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author Brian J. Estevez
Chad Carr
Larry F. Eubanks
author_facet Brian J. Estevez
Chad Carr
Larry F. Eubanks
author_sort Brian J. Estevez
collection DOAJ
description A visual representation of the pork retail cuts along with suggested cooking methods.
format Article
id doaj-art-7afd5fb1b3c8465da07023295bd9eeb9
institution Kabale University
issn 2576-0009
language English
publishDate 2017-12-01
publisher The University of Florida George A. Smathers Libraries
record_format Article
series EDIS
spelling doaj-art-7afd5fb1b3c8465da07023295bd9eeb92025-02-08T05:55:00ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092017-12-0120176Pork Retail Identification CutsBrian J. Estevez0Chad Carr1Larry F. Eubanks2University of FloridaUniversity of FloridaUniversity of Florida A visual representation of the pork retail cuts along with suggested cooking methods. https://journals.flvc.org/edis/article/view/1046114-HPorkRetail Cuts4-H SwineMeat Judging
spellingShingle Brian J. Estevez
Chad Carr
Larry F. Eubanks
Pork Retail Identification Cuts
EDIS
4-H
Pork
Retail Cuts
4-H Swine
Meat Judging
title Pork Retail Identification Cuts
title_full Pork Retail Identification Cuts
title_fullStr Pork Retail Identification Cuts
title_full_unstemmed Pork Retail Identification Cuts
title_short Pork Retail Identification Cuts
title_sort pork retail identification cuts
topic 4-H
Pork
Retail Cuts
4-H Swine
Meat Judging
url https://journals.flvc.org/edis/article/view/104611
work_keys_str_mv AT brianjestevez porkretailidentificationcuts
AT chadcarr porkretailidentificationcuts
AT larryfeubanks porkretailidentificationcuts