Food enthusiasts around the world have long praised meat, in all its varieties, as a pinnacle of culinary delight. But a certain amount of skill is needed to deliver a dish of beef or poultry that is not tough or dried out. In this program, a professional chef gives step-by-step instructions on how to prepare meat before cooking, while also guiding viewers through the identification of different cuts, their packaging and storage, hygiene and safety tips, cleaning and deboning, and even knife selection. Produced in Australia. A viewable/printable worksheet is available online.

Encoded with permission for digital streaming by Infobase on October 18, 2013. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Safety and Hygiene (2:13) -- The Work Area (2:19) -- Meat Packaging (1:08) -- Meat Storage (1:35) -- Knife Selection (1:15) -- Knife Safety (0:50) -- Boning Meat Before Cooking (5:02) -- Identifying Meat Cuts (1:29) -- Tough and Tender Cuts (2:01) -- Cleaning Meat Before Cooking (2:02) -- Credits: Meat: Selection and Preparation (0:30).