CULA 2800 — Meat Prep and Cooking
This course involves the study of primary meats, their professional preparation, and advanced cooking techniques. It takes a hands on approach to identifying whole animal and primal cuts of common proteins including beef, bison, lamb, pork, poultry, and some specialty meats. Emphasis is on proper handling, breaking down, and cooking processes with a focus towards creating fully prepared dishes. Lessons in USDA quality grades, industry processing and handling regulations, and meat sourcing practices are also explored. Prerequisites: Completion of and . (1 lect., 6 lab)