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