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 S24 SEM
Start Date May 14 / 2024
End Date
Prerequisite(s):
n/a
Computer Software Requirements:
n/a
Chats:
n/a
Group Work:
n/a