May 04, 2024  
2010-2011 Catalog 
    
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2010-2011 Catalog [ARCHIVED CATALOG]

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MTV 1214 - Identification of Cuts

4 SH
Identification of wholesale and retail cuts of meat. The course also includes preparation and serving of meat products. Background information is provided on dressing, chilling, storage, sanitation, inspection, grading, curing, and smoking procedures for different types of meat products. (8 hr lab)


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