Raw Meat Science and Processing
Course Information
The main focus of this course is the science of raw meat and how important the health and welfare of an animal is to the quality of the carcass for consumption. Students will learn about the fundamentals of raw meat derived from beef, veal, pork, lamb and poultry including the structure, harvesting and processing of the meat. Students will also learn about primal and sub-primal cuts and the grading of different types of meat.
Intake F25 SEM
Start Date Sep 09 / 2025
End Date
Prerequisite(s):
n/a
Computer Software Requirements:
n/a
Chats:
n/a
Group Work:
n/a