In this course, the student will develop their butchery skills. A basic knowledge of terminology and skills is essential to get the most out of the meat you process. Butchery requires excellent technique and skill. This isn’t something you can solve intuitively, but with instruction and repetition before you begin to understand that the meat is separated from the bone, that the cuts we recognize on the plate are hidden in a piece of raw product. Students will learn how to cut the meat, how to remove it from the bones, how to clean the bones without breaking the bones, with the training they will receive on all poultry, many shelled, flat, round sea products, large and small red meat.