FMG.-114 Meat Fabrication & Identification

Credits 2 / 2 Contact Hours
Prerequisite: Placement into RDNG-030 (ACSR-030) or completion of RDNG-016. 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