MP 120 — MEAT PROCESSING II CREDITS:
This lab course is a continuation of Meat Processing I. In this continued education course, students will be involved with all phases of meat production, from the stunning and disabling, to hair/hide removal using industry standard equipment, and viscera removal. Aging, carcass breakdown, and custom cutting will also be fundamental building blocks for students within this course. PREREQUISITE: MP 101, MP 110, and MP 150.