Description
This course provides an in-depth introduction to meat processing, focusing on meat quality, grading standards, and advanced processing techniques. Students will gain foundational knowledge of how meat is processed from farm to table, including the methods used in slaughter, butchering, and further processing of meat products. Students will learn about the different grades of meat and the factors that affect meat quality, including marbling, age, and handling. Students will practice hands-on skills related to these techniques, learning the tools, equipment, and methods used in professional meat processing. Term offered: Fall