AGRI 1403 — Livestock and Poultry Slaughtering and Processing
This course introduces students to the basic principles of slaughtering and meat cutting and provides basic skills necessary in the cutting of common livestock and poultry animals. Students will learn safe and humane handling from beginning to ending of the butchering process. Students will study the animal physiology of livestock and poultry animals. This course provides laboratory experience in meat cutting and processing.