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Artisan Meats: Humane Harvest

Credits: 1
Course Number: 10-090-141

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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

  • Fall

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?

  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.
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1 classes found

Class Number: 83296

Date:
-
Delivery:
In-Person
Term:
Fall 2024
Session:
8W2
Green Bay Campus Room LH104
10/23/2024 - 12/18/2024
W — 2:30 PM - 6:20 PM
$231.35