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Skills of Meat CuttingPurchasing, 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. (HO)
Quarter Credit Hours 3.0
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