CUL 149 Butchering
The students in this course will engage in hands-on application of fabricating meat, poultry, fish and shellfish. Various types of meat will be used from primal and sub primal cuts. Poultry fabrication will focus on the common restaurant cuts. Fresh water and saltwater fish fabrication will include filleting, deboning and scaling. Students will perform butcher's yield tests and costing of portioned products. Pre/Corequisite: CUL 127.