Northeast Wisconsin Technical College
10-090-141 060213 Artisan Meats: Humane Harvest
Outline of Instruction

Course Information
Description10-090-141 ARTISAN MEATS: HUMANE HARVEST... topics include humane butchering, carcass yields, sausage-making, smoking and packaging. Compare professional techniques to home-based skills. Review rules, regulations and sanitary practices. Determine produce mix, costs and income potential.
Total Credits1
Prior Learning Assessments
None
Course Competencies
  1. Outline the steps used in humanely slaughtering animals for food.
  2. Practice butchering techniques.
  3. Make sausage.
  4. Practice smoking meats.
  5. Estimate income from meat animals.