In this practice-based course with theory components, students are introduced to pork carcass breaking, merchandising, grading, specifications, variety meats and product identification. Prerequisite: Admission into the RetailMeat Processing program
In this practice-based course with theory components, students are introduced to pork carcass breaking, merchandising, grading, specifications, variety meats and product identification. Prerequisite: Admission into the RetailMeat Processing program
