CUL 240 : Butchery

Transcript title




Grade mode

Standard letter grades

Contact hours total


Other hours



CUL 170.


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.

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

Outside of

Use the COCC Catalog to find extraordinary classes and degree programs. Start your journey here »