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Jun 15, 2024
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ANSI 216 - Principles of Meat Processing and Fabrication
3 Hour(s)
This course will expose students to the methodologies and procedures involved with fabrication and processing of red meat carcasses into wholesale, primal and retail cuts. Various fabrication techniques will be studied and demonstrated by the students. The role of understanding anatomy of animals as well as muscle structure will be evaluated. This course will involve hands-on application of processing and packaging techniques in the new era of culinary butchery’s course.
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