Transfers ToCSUDescriptionThis is an advanced laboratory course in meat processing from a whole animal to primal and subprimal cuts including large-scaled preservation techniques. The course covers animal husbandry, livestock, various butchery techniques, and specialized equipment required. Ageing, curing, and smoking will be the primary techniques utilized as a means of preserving subprimal cuts. Students experiment with molds, casing, and collagen to transform and preserve meat. Meat is shaped and encased to enhance the ageing process. Students have 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 7:30am–2:05pm 