MEAT 211 - Butcher Shop: Meat Cutting 2

Description
Students explore the systematic breakdown of beef, pork, lamb, and poultry, emphasizing precision cutting techniques and industry-standard portioning. Students master the art of merchandising meat products, including proper packaging, labeling, and display methods that maximize product appeal and shelf life. Special attention will be given to food safety regulations, HACCP principles, and sanitation procedures essential for maintaining a safe working environment.

3 Credits

Time Guidelines
The standard instructional time for this course is 60 hours.