Protein ID, Fabrication, and Utilization 2

Identify animal carcasses and the process to cut, portion, label, and transfer meat to storage. Assess meat for quality and follow all safety and sanitation procedures. Determine process for highest value of meat, perform meat grinding, smoking, curing and brining. Create meat sausage and portion prepared meats. Use knife skills and maintain butchering equipment. Prerequisite: Protein ID, Fabrication, and Utilization 1 10316161

Pre-Requisites
Protein ID, Fabrication, and Utilization 1

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Protein ID, Fabrication, and Utilization 2


Catalog #10316163
Undergraduate