Transfers ToNot transferableDescriptionThis is an advanced laboratory course in meat processing from a whole animal to primal cut. The course covers animal husbandry, livestock, various butchery techniques, and specialized equipment required. Students have a hands-on experience in this interactive laboratory course. The skill level is elevated and involves intricate cutting skills and animal muscle composition knowledge. The course is designed for culinary arts/culinary management majors and anyone interested in specialized training with meat butchery.Usually HeldFri 7:05am–9:10am, Fri 9:20am–11:45am 