Introduction to Meat Processing
Course Information
In this course, students will learn the fundamentals of beef, pork, and poultry primal and sub-primal cuts. Food safety, meat traits along with hand and power tools will be examined as they are important elements in the meat cutting industry. Students will learn how to break down a beef and chicken carcass.
Intake F25 SEM
Start Date Sep 09 / 2025
End Date Dec 16 / 2025
Prerequisite(s):
n/a
Computer Software Requirements:
n/a
Chats:
n/a
Group Work:
n/a
Registering college code:
SA-OEL1488
Host college code:
CN-MPF100
How to register
You can register in-person, by phone, fax or mail. When Registering for a course, it is not necessary to include the 2 digit college code prefix (e.g. ENL 001–not SA-ENL001). For details visit http://www.saultcollege.ca/ContinuingEducation/index.asp.
Contact
David Barratt
Phone : (705) 759-2554 ext. 2612
Email : ontariolearn@saultcollege.ca
443 Northern AvenueSault Ste. Marie, ON
P6B 4J3
Phone : (705) 759-2554
Toll Free : 1-800-461-2260
Fax : (705) 759-7984