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Meat Processing II (MP 120)
Term: 2024-2025 Fall
Tue-Thu, 1:00 PM - 3:30 PM (8/19/2024 - 12/13/2024) Location: OFFST OFF OFF
This lab course is a continuation of Meat Processing I. In this continued education course, students will be involved with all phases of meat production, from the stunning and disabling, to hair/hide removal using industry standard equipment, and viscera removal. Aging, carcass breakdown, and custom cutting will also be fundamental building blocks for students within this course.