Protein ID, Fabrication, and Utilization 1

Introduction to the muscle and bone structure of beef, veal, pork, lamb; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Analyze national meat identification systems, carcass inspection, quality and yield grading, costing and yield testing, purchasing specifications, and the farm-to-table trail. Learn proper cooking methods for all meats, knife selection, and use of butchery equipment.

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