Standard letter grades
Total contact hours
Learn about the muscle and bone structure of beef, veal, pork, lamb, game, poultry and specialty meats; fabricate sub-primal and foodservice cuts; and apply tying and trussing methods. Introduction to meat inspection processes, quality and yield grading, costing and yield testing, purchasing specifications, and basic information concerning the farm-to-table trail. Discuss preferred cooking methods for all meats, proper knife selection, and butchery equipment. Sanitation and safety standards are emphasized throughout.
Course learning outcomes
1. Demonstrate the proper butchering/fabrication techniques of whole animals and primal cuts.
2. Explain proper methods of storing various proteins.
3. Identify primal and sub-primal cuts.
4. Explain the grading process for proteins.
5. Demonstrate proper equipment usage, safety, and sanitation in handling proteins.
6. Explain the value of a professional butchery in the culinary field.
7. Demonstrate the process of tying meat and trussing poultry.