Artisan Meats: Humane Harvest
Credits: 1
Course Number: 10-090-141
Course Description
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.
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
How can I use this course to achieve my career goals?
This course is associated with the following programs:
What will I learn?
- Outline the steps used in humanely slaughtering animals for food.
- Practice butchering techniques.
- Make sausage.
- Practice smoking meats.
- Estimate income from meat animals.
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