CUL 133 - Meat Marketing

2 Cr.
Contact Hours Per Week: 1 Lec., 2 Lab

Various common red meats, fish, poultry and all their by-products will be studied in depth. The slaughtering techniques and grading procedures, as well as the different wholesale and retail cuts used in the food industry are also discussed.
Usually offered Spring semester
Pre-Requisites: CUL 121