LESSON ASSIGNMENT
LESSON 4
Inspection of Beef Roasts and Steaks.
LESSON ASSIGNMENT
Paragraphs 4-1 through 4-5.
LESSON OBJECTIVES
After completing this lesson you should be able to:
4-1.
Identify terms used in the production of beef
roasts and steaks.
4-2.
Identify inspection procedures for beef roasts
and steaks.
4-3.
Determine the fat content of ground beef.
SUGGESTION
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.
MD0710
4-1