Sep 19, 2026  
SFCC Catalog 2026-2027 
    
SFCC Catalog 2026-2027
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CULA 257L - Fundamentals of Meat Fabrication and Butchery


Credits: 1

Students learn the difference between primal and subprimal beef cuts and fabricate poultry, pork and fish cuts. Students explore different methods of cookery based on individual cuts. Emphasis on hands-on learning.

Offered: Fall.
Two lab hours.

Max Class Size: 12



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