Meat Cutting and Processing

Identifying and processing of beef, lamb, pork, poultry, and wild game provide students with the skills needed in an agricultural or food-related career. This course will discuss the process of growing meat animals, through each different processing channel, and finally to consumer consumption. Gain experience making sausage, jerky, bacon and ham while learning how to safely operate the processing equipment and market the product. Practice quality grading and yield grading beef.