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 W26 SEM
Start Date Jan 13 / 2026
End Date Apr 21 / 2026
Prerequisite(s):
n/a
Computer Software Requirements:
n/a
Chats:
n/a
Group Work:
n/a
Registering college code:
SA-TBA
Host college code:
CN-MPF125
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