Butchering Fundamentals

Students will learn techniques of whole animal butchery including primal, sub-primal, and case ready cuts of chicken, pork, lamb, and beef. Additionally, preparation and cookery techniques will be covered. Emphasis will be placed on kitchen and butcher shop safety, equipment identification, teamwork, and workplace expectations. 

 

Upon completion, students will have the basic knowledge to prepare a carcass for processing, confidently perform butchering procedures, and understand the proper preparation and cooking techniques of meats and poultry. Students will be expected to learn and follow USDA food preparation and sanitation regulations. 

 

This is a very hands-on class with the vast majority of time spent in the kitchen and on your feet. 

 

Meat cutters and butchers are in high demand in our region so for completers of this program employment prospects are strong.