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Meat Cutting

Meat Cutting
Purchasing, receiving, evaluating and proper storage procedures will be discussed. Emphasis is placed on primal and sub-primal cuts, federal inspections, grading, yields, and the classification of meats, poultry and game. Laboratory activities include hands-on fabrication of pork, beef, poultry and lamb.

May 22 - June 21, 2018

Stock number:

4205

Price:

$0.00