Introduction to Meat Processing

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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 S26 SEM

Start Date May 12 / 2026

End Date Aug 18 / 2026

Prerequisite(s):

n/a

Computer Software Requirements:

n/a

Chats:

n/a

Group Work:

n/a

Registering college code:
NO-TBA

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 NO-ENL001). For details call Eliisa Ollila (705) 567-9291 ext. 3671

Contact

Eliisa Ollila
Phone : (705) 567-9291 ext. 3671
Email : ontariolearn@northern.on.ca

Highway 101 East
P.O. Box 3211
Timmins, ON
P4N 8R6

Phone : (705) 567-9291 ext. 3671
Fax :

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