CULN 265 - Advanced Meat Cutting and Identification

Credit Hours: 3
Lecture Hours: 1
Laboratory (or Other) Hours: 6

Prerequisite(s): CULN 100 and CULN 115 or permission of the instructor
Restriction(s): None

Corequisite(s): None

This course will allow students to understand the USDA grading system for quality and yield, further enhance knife skills, and practice different trimming techniques with various equipment and how to butcher to customer specification. Students will also prepare bulk quantities of sausage of all varieties, ground beef, burger patties, trimmed chicken breast and stew meat.

Student Learning Outcomes of the Course:

Identify quality standards of primal and sub primal cuts of meat from various animals and break into retail cuts for production or sale.
Demonstrate safe use, care, and storage of cutting equipment, grinders, sausage makers and vacuum sealing machines, proper sanitation techniques.
Produce properly executed edible sausages, dry aged and smoked and brined products using a variety of common foodservice production mediums.
Produce a retail custom cut order for paying public guests taking production from un-cut-to cut to trimmed to package to weighed to labeled.
Timed practical exams on chicken, fish and beef fabrication and proper knife techniques.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.