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.

There are no Pre-Requisites


Course: Protein ID, Fabrication, and Utilization 1 (26077)

Blended/In Person < 50% Online
Location: Marshfield
Duration: 2/27/2023 - 4/12/2023

Days & Time:

Tues, Wed, Thurs: 5:00 PM - 8:50 PM


Off Campus


Adam Schlafke

Tuition and Fees: $624.18

Out of State Tuition and Fees: $839.37

Status:Full Seats Available:N/A
No class April 6, 2023.

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Protein ID, Fabrication, and Utilization 1

Catalog #10316161