Raw Meat Science & Processing

The main focus of this course is the science of raw meat and how important the health and welfare of an animal is to the quality of the carcass for consumption. Students will learn about the fundamentals of raw meat derived from beef, veal, pork, lamb and poultry including the structure, harvesting and processing of the meat. Students will also learn about primal and sub-primal cuts and the grading of different types of meat.     

 

Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.