AHDB Beef & Lamb

16 published titles

Managing replacement heifers for better returns

(Contributor)

1 edition

Lamb. Practical. Level 2, Cutting lamb primal cuts into basic retail and foodservice cuts

(Contributor)

1 edition

Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods

(Contributor)

1 edition

Beef : practical. Level 2, Cutting beef primal cuts into basic retail and foodservice cuts

(Contributor)

1 edition

Lamb. Theory. Level 2, Recognising lamb foodservice and retail cuts and understanding the best cooking methods

(Contributor)

1 edition

Beef. Theory. Level 1, Understanding and recognising beef cuts

(Contributor)

1 edition

Lamb. Practical. Level 3, Cutting lamb primal cuts into advanced retail and foodservice cuts

(Contributor)

1 edition

Beef. Practical. Level 1, Cutting and de-boning a beef carcase into primal cuts

(Contributor)

1 edition

Beef. Practical. Level 3, Cutting beef primal cuts into advanced retail and foodservice cuts

(Contributor)

1 edition

Understanding cattle production, beef quality and the supply chain

(Contributor)

1 edition

Lamb. Practical. Level 1, Cutting a lamb carcase into primal cuts

(Contributor)

1 edition

Lamb. Theory. Level 1, Understanding and recognising lamb primal cuts

(Contributor)

1 edition

Identifying beef carcases

(Contributor)

1 edition

Understanding cooking beef, lamb and pork and the different cooking methods used

(Contributor)

1 edition

Mini joints : introduction and cutting specifications

(Contributor)

1 edition

Lamb cutting guide for the Halal market

(Contributor)

1 edition