Abstract
A visual representation of the pork retail cuts along with suggested cooking methods.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.
A visual representation of the pork retail cuts along with suggested cooking methods.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.
Extension agent III, 4-H youth development, UF/IFAS Extension Escambia County
associate professor and state meat extension specialist, Department of Animal Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611.
former meat instructor and coordinator of research programs, Department of Animal Sciences, UF/IFAS Extension, Gainesville, FL 32611.