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Basics of Meat Cutting

ID : 12927   
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Take a step into the butcher shop and learn the basics of breaking down larger cuts of meat into steaks, chops, and sausages. In this hands-on course you will learn about various cutting techniques, knife safety, and basic animal anatomy to easily identify and purchase meats.

Class Details

1 Sessions
Daily

Location
EC Business Education Center

Instructor
Jonathan Fike 

CEUs : 0.6

Tuition: 

$75.00


Registration Closes On
Friday, October 26, 2018 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
11/3/2018 - 11/3/2018 Daily - Sat 9:00 AM - 3:00 PM Eau Claire, EC Business Education Center  Map, Room: Culinary Demonstration Lab 136 Jonathan Fike