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Butchery Theory Fundamentals
Our Butchery Theory Fundamentals course helps increase your basic butchery knowledge. Each module takes you on an exciting interactive journey, from farm to table, as you explore various cuts of poultry, pork, lamb, veal, beef, game, and fish. Explore tools, techniques, equipment, and butchering methods, and study the safe and hygienic handling of butchery equipment. Meet farmers, chefs, and butchers as you learn how to identify the location of primal, sub-primal, and fabricated market cuts and how to suggest the appropriate cooking methods to match the fabricated protein cuts.
