Northeast Wisconsin Technical College
10-090-141 060213 Artisan Meats: Humane Harvest
Outline of Instruction
|10-090-141 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.|
Prior Learning Assessments
Outline the steps used in humanely slaughtering animals for food.
Practice butchering techniques.
Estimate income from meat animals.