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Active as of Summer Session 2022
I. General Information
1. Course Title:
Introduction to Meat Cutting
2. Course Prefix & Number:
MCAB 1101
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 1
Lab Hours: 4
4. Course Description:
Students will gain meat fabrication and packaging skills to produce meat cuts for the retail, food service, custom markets and meat processing plants. Starting with whole or partial carcasses, and/or wholesale primal cuts, students will learn to create common and unique products ready for the retail meat case or wholesale customer. Concepts of break-even pricing will be addressed as well as common marketing methods that address the reduction of shrink and product turnover. Additional unique marketing strategies are also discussed in the “Meat Industry Communication” course.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
MCAB 1101 - Introduction to Meat Cutting
There are no prerequisites for this course.
9. Co-requisite Courses:
MCAB 1101 - Introduction to Meat Cutting
There are no corequisites for this course.
II. Transfer and Articulation
III. Course Purpose
Program-Applicable Courses – This course is required for the following program(s):
Meat Cutting & Butchery (MCAB)
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Understand and carry out the appropriate cutting procedures to create standardized wholesale and retail meat cuts. |
| Utilize appropriate technology |
Utilize and understand a variety of meat processing equipment to include assembly, disassembly, cleaning and safety. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Properly maintain, clean, and utilize manual meat cutting tools such as a knife, steel, handsaw;
- Properly maintain, clean, and utilize technology such as a meat grinder, electric saw, tenderizer, bandsaw;
- Cut fresh red meat and poultry common to wholesale and retail customers; and
- Calculate break-even pricing.
- Create marketable retail meat items to institutional standard from carcasses and wholesale primal portions.
- Identify different cuts of meat.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
Fresh Carcass Wholesale Primal Fabrication
Whole carcasses will be used as available and appropriate to demonstrate the methodology to create wholesale portions ready for further fabrication into retail cuts by the retailer or wholesaler. Those wholesale primal cuts created in this section (as well as wholesale primal cuts directly from wholesale purchase) will be utilized to create retail cuts as outlined in the Laboratory Outline.
- Beef
- Four Lean Wholesale Portions: Chuck, Rib, Loin (Short Loin and Sirloin), and Round
- Secondary Wholesale Portions: Foreshank, Brisket, Plate, Flank, and Hind Shank
- Pork
- Four Lean Wholesale Portions: Boston Shoulder, Picnic Shoulder, Loin and Ham
- Secondary Wholesale Portions: Belly, Spareribs, Feet, and Jowl
- Lamb
- Four Lean Wholesale Portions: Shoulder, Rack, Loin, and Leg
- Secondary Wholesale Portions: Breast, Flank, Fore Shank, and Hind Shank
- Turkey
- Breast, Wing, Thigh, and Drum
- Chicken
- Breast, Wing, Thigh, and Drum
- Venison/Game
- Whole Muscle Cuts for Chops/Steaks
- Institutional Meat Purchase Specifications (IMPS)
- Break-Even Pricing
- Common Packaging Types/Techniques
2. Laboratory/Studio Sessions
- Personnel and Equipment Safety
- Personal Protective Equipment
- Helmet, Hairnet, Ear Plugs, Eye Shield, Beard Net, Cut Resistant Gloves, Disposable Gloves, Arm Shield, Belly Guard, Scabbard, etc.
- Knife Sharpening, Care and Safety
- Triple Stone, Stone Wheel, Honing Steels
- Equipment: Steel, handsaw, meat grinder, electric saw, tenderizer, bandsaw
- Lock Out/ Tag Out
- Assembly
- Disassembly
- Maintenance
- Cleaning and Sanitation
- Institutional Meat Purchase Specifications (IMPS)
- Beef Fabrication
- Square Cut Chuck (IMPS #113)
- Shoulder Clod (IMPS #114)
- Chuck, Square Cut, Clod Out, Boneless (IMPS #116)
- Chuck Roll (IMPS #116A)
- Chuck Tender (IMPS #116B)
- Chuck Under Blade Roast (IMPS #116E)
- Chuck Neck Roast (IMPS #116I)
- Rib (IMPS #107)
- Plate (IMPS #121)
- Brisket (IMPS #118)
- Foreshank (IMPS #117)
- Loin (IMPS #172)
- Short Loin (IMPS #173)
- Sirloin (IMPS #181)
- Round (IMPS #158)
- Sirloin Tip/Knuckle (IMPS #167)
- Top Round (IMPS #169)
- Bottom Round/ Gooseneck (IMPS #170)
- Flank (IMPS #193)
- Hind Shank (IMPS #157)
- Ground Beef (IMPS #137)
- Pork Fabrication
- Shoulder Butt (IMPS #406)
- Picnic Shoulder (IMPS #405)
- Loin (IMPS #410)
- Ham/Leg (IMPS #401)
- Belly (IMPS #408)
- Spare Ribs (IMPS #416)
- Ground Pork (IMPS #496)
- Lamb Fabrication
- Shoulder (IMPS #207)
- Rack (IMPS #204)
- Loins (IMPS #232)
- Legs (IMPS #233)
- Breast (IMPS #209)
- Flank (IMPS #232E)
- Shank (IMPS #210, 233F)
- Ground Lamb (IMPS #296)
- Turkey/Chicken Fabrication
- Breast
- Wing
- Thigh
- Drum
- Back
- Venison/Game
- Whole Muscle Cuts for Chops/Steaks
- Roasts
- Ground Venison
I. General Information
1. Course Title:
Introduction to Meat Cutting
2. Course Prefix & Number:
MCAB 1101
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 1
Lab Hours: 4
4. Course Description:
Students will gain meat fabrication and packaging skills to produce meat cuts for the retail, food service, custom markets and meat processing plants. Starting with whole or partial carcasses, and/or wholesale primal cuts, students will learn to create common and unique products ready for the retail meat case or wholesale customer. Concepts of break-even pricing will be addressed as well as common marketing methods that address the reduction of shrink and product turnover. Additional unique marketing strategies are also discussed in the “Meat Industry Communication” course.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
MCAB 1101 - Introduction to Meat Cutting
There are no prerequisites for this course.
9. Co-requisite Courses:
MCAB 1101 - Introduction to Meat Cutting
There are no corequisites for this course.
II. Transfer and Articulation
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
Meat Cutting & Butchery (MCAB)
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Understand and carry out the appropriate cutting procedures to create standardized wholesale and retail meat cuts. |
| Utilize appropriate technology |
Utilize and understand a variety of meat processing equipment to include assembly, disassembly, cleaning and safety. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Properly maintain, clean, and utilize manual meat cutting tools such as a knife, steel, handsaw;
- Properly maintain, clean, and utilize technology such as a meat grinder, electric saw, tenderizer, bandsaw;
- Cut fresh red meat and poultry common to wholesale and retail customers; and
- Calculate break-even pricing.
- Create marketable retail meat items to institutional standard from carcasses and wholesale primal portions.
- Identify different cuts of meat.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
Fresh Carcass Wholesale Primal Fabrication
Whole carcasses will be used as available and appropriate to demonstrate the methodology to create wholesale portions ready for further fabrication into retail cuts by the retailer or wholesaler. Those wholesale primal cuts created in this section (as well as wholesale primal cuts directly from wholesale purchase) will be utilized to create retail cuts as outlined in the Laboratory Outline.
- Beef
- Four Lean Wholesale Portions: Chuck, Rib, Loin (Short Loin and Sirloin), and Round
- Secondary Wholesale Portions: Foreshank, Brisket, Plate, Flank, and Hind Shank
- Pork
- Four Lean Wholesale Portions: Boston Shoulder, Picnic Shoulder, Loin and Ham
- Secondary Wholesale Portions: Belly, Spareribs, Feet, and Jowl
- Lamb
- Four Lean Wholesale Portions: Shoulder, Rack, Loin, and Leg
- Secondary Wholesale Portions: Breast, Flank, Fore Shank, and Hind Shank
- Turkey
- Breast, Wing, Thigh, and Drum
- Chicken
- Breast, Wing, Thigh, and Drum
- Venison/Game
- Whole Muscle Cuts for Chops/Steaks
- Institutional Meat Purchase Specifications (IMPS)
- Break-Even Pricing
- Common Packaging Types/Techniques
2. Laboratory/Studio Sessions
- Personnel and Equipment Safety
- Personal Protective Equipment
- Helmet, Hairnet, Ear Plugs, Eye Shield, Beard Net, Cut Resistant Gloves, Disposable Gloves, Arm Shield, Belly Guard, Scabbard, etc.
- Knife Sharpening, Care and Safety
- Triple Stone, Stone Wheel, Honing Steels
- Equipment: Steel, handsaw, meat grinder, electric saw, tenderizer, bandsaw
- Lock Out/ Tag Out
- Assembly
- Disassembly
- Maintenance
- Cleaning and Sanitation
- Institutional Meat Purchase Specifications (IMPS)
- Beef Fabrication
- Square Cut Chuck (IMPS #113)
- Shoulder Clod (IMPS #114)
- Chuck, Square Cut, Clod Out, Boneless (IMPS #116)
- Chuck Roll (IMPS #116A)
- Chuck Tender (IMPS #116B)
- Chuck Under Blade Roast (IMPS #116E)
- Chuck Neck Roast (IMPS #116I)
- Rib (IMPS #107)
- Plate (IMPS #121)
- Brisket (IMPS #118)
- Foreshank (IMPS #117)
- Loin (IMPS #172)
- Short Loin (IMPS #173)
- Sirloin (IMPS #181)
- Round (IMPS #158)
- Sirloin Tip/Knuckle (IMPS #167)
- Top Round (IMPS #169)
- Bottom Round/ Gooseneck (IMPS #170)
- Flank (IMPS #193)
- Hind Shank (IMPS #157)
- Ground Beef (IMPS #137)
- Pork Fabrication
- Shoulder Butt (IMPS #406)
- Picnic Shoulder (IMPS #405)
- Loin (IMPS #410)
- Ham/Leg (IMPS #401)
- Belly (IMPS #408)
- Spare Ribs (IMPS #416)
- Ground Pork (IMPS #496)
- Lamb Fabrication
- Shoulder (IMPS #207)
- Rack (IMPS #204)
- Loins (IMPS #232)
- Legs (IMPS #233)
- Breast (IMPS #209)
- Flank (IMPS #232E)
- Shank (IMPS #210, 233F)
- Ground Lamb (IMPS #296)
- Turkey/Chicken Fabrication
- Breast
- Wing
- Thigh
- Drum
- Back
- Venison/Game
- Whole Muscle Cuts for Chops/Steaks
- Roasts
- Ground Venison