Problem: What is the purpose of beef fabrication? • how does primal cuts differ from sub primal cuts or portions? • What are the key tools in beef fabrication? - • How does proper beef fabrication impact food cost and waste? • What is the best technique for breaking down the cut of beef • What are key considerations when trimming fat and silver skin • How do you portion cuts evenly for consistent cooking and presentation? • What are the essential food safety consideration during during beef fabrication • What are the best way to repurpose the fat and trimmings from the tenderloin? - How do you fix uneven cuts or improperly trimmed meats? • What are common mistakes to avoid during beef Fabrication? Need Assignment Help?