Inspection of Beef Roasts and Steaks.
Paragraphs 4-1 through 4-5.
After completing this lesson you should be able to:
Identify terms used in the production of beef
roasts and steaks.
Identify inspection procedures for beef roasts
Determine the fat content of ground beef.
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.