Apr 25, 2024  
2016-2017 Undergraduate Bulletin 
    
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2016-2017 Undergraduate Bulletin [ARCHIVED CATALOG]

CA 2710 - Meat Cutting and Process

3 Credit Hours
Description: Identification of primal cuts of meat. Proper cutting techniques and skills required for boning and tying poultry and hams and the basics of hotel-restaurant butchery.