FMG.-114 Meat Fabrication & Identification

Credits 2 / 2 Contact Hours
Pre-requisite: Placement into RDNG-030 (ACSR-030), completion of ELAP-110 with a minimum grade of 2.0, or successful completion of RDNG-016 or ACLT-074 with a minimum grade of 3.0. Approved uniform required.
A complete overview of the standards established by the National Association of Meat Purveyors of wholesale butchering. Students will be able to identify and establish standards of beef lamb pork veal poultry and seafood. Includes field trips to acquaint students with various meat purveyors at progressive levels in meat fabrication

Course Outcomes
1. Identify bones in the body of the animal with 95% accuracy 2. Recognize the skeleton of beef, pork, or lamb and determine the proportion of bone to meat with 95% accuracy 3. Identify areas with the least active musculature with 95% accuracy 4. Identify the areas which are most active, to determine methods of preparation with 95% accuracy 5. Recognize mead ready cut and prepackaged with 95% accuracy 6. Identify cut and trimmed bones with 95% accuracy 7. Identify and cut meat from larger cuts with 95% accuracy 8. Identify choice of steaks from a short loin cut with 95% accuracy 9. Disjoint a drawn bird with 100% accuracy 10. Identity parts of a drawn bird with 100% accuracy 11. Debone a fowl with 100% accuracy 12. Bard fowl with 100% accuracy 13. Carve fowl with 100% accuracy 14. Identify species of poultry with 100 accuracy 15. Cut small fish into butterfly fillets with 95% accuracy 16. Cut large fish into steaks with 95% accuracy 17. Skin fish with 100% accuracy 18. Debone fish with 100% accuracy 19. Determine percent of meat yield versus bone yield with 95% accuracy 20. Recognize quality of various meats, fish, and poultry with 95% accuracy 21. Recognize grade of meats with 95% accuracy