'Frenched style roast' presentation slideshows

Beef

Beef. Chuck. Arm Pot Roast (Bnls). Moist heat. Beef. Chuck. Blade Roast. Moist heat. Beef. Chuck. Shoulder Pot Roast (Bnls). Dry/Moist heat. Beef. Chuck. Top Blade Steak (flat iron). Dry heat. Beef. Flank. Flank Steak. Dry/Moist heat. Beef. Loin. Porterhouse steak. Dry heat.

665 views • 40 slides

Meats Identification

Meats Identification. Lamb. Leg Shoulder Loin Rib. Breast Variety. Wholesale Cuts. Lamb Retail Cuts. Shoulder. DM. Square Cut (Whole). DM. Shoulder Roast (bnls). M. Neck Slice. DM. Arm Chop. DM. Blade Chop. Lamb Retail Cuts. Breast. DM. Breast. DM. Riblets.

548 views • 37 slides

Lamb, Breast, Ribs (Denver Style), Dry/Moist - L A 24 D/M

390 views • 19 slides