CUIS 141 — Meat Cutting and Fabrication CUIS 141 3 Credits/Units
Identification of carcass and boxed meats and their fabrication into restaurant cuts. Cutting of poultry, beef, hog, lamb, fish and introduction to sausage production. [GE]
Identification of carcass and boxed meats and their fabrication into restaurant cuts. Cutting of poultry, beef, hog, lamb, fish and introduction to sausage production. [GE]