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Meat Identification and Fabrication (Welsch and Thibodeaux)

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  • Page ID
    20777

    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub-primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub-primals ready for guest service and the proper cooking methods for particular cuts.

    Thumbnail: A selection of meats (Unplash License; Eiliv-Sonas Aceron via Unsplash)

    This page titled Meat Identification and Fabrication (Welsch and Thibodeaux) is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Marshall Welsh & William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.