CUTTING AND BONING A FOREGUARTER OF BEEF

Duration: 19 min

Year Published: 1945

Creator: Office of Education (Department of Health, Education, and Welfare)

Color: B&W

Sound: Optical sound

Description: Explains how to chill and quarter beef, how to trim the forequarter, how to cut wing, brisket and chuck, and how to prepare meat for freezing or canning. From the FARM WORK series. Meat Cutting, No. 1