In this practice-based course with theory components, students are introduced to beef and veal carcass breaking procedures, merchandising practices for wholesale primals and sub-primals into retail cuts. Beef meat inspection and grading regulations, and product identification are also covered. Prerequisite: Admission into the Retail Meat Processing program
In this practice-based course with theory components, students are introduced to beef and veal carcass breaking procedures, merchandising practices for wholesale primals and sub-primals into retail cuts. Beef meat inspection and grading regulations, and product identification are also covered. Prerequisite: Admission into the Retail Meat Processing program
