Practical Meat Cutting

This course covers the principles of meat cutting including anatomy, product evaluation, sourcing, storage, sanitation, costing and pricing, equipment maintenance, government regulations, and lifecycle management of pork, beef, and poultry. Emphasis is placed on understanding various cuts of meat and safe, accurate utilization of products; charcuterie will also be explored, focusing on sausage making, brining and curing, and byproduct utilization. Upon completion, students should be able to demonstrate an understanding of accurate and safe utilization of proteins for restaurant or commercial applications.