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Summary
Table of Contents

Preface: The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts. This text was written by Chef Marshall Welsh CEC® Emeritus for the CULA 219 course at the Chef John Folse Culinary Institute at Nicholls State University.

title "Meat Identification and Fabrication" 2024 by William Thibodeaux
under license"Creative Commons Attribution Non-Commercial Share Alike"

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Meat Identification and Fabrication

Created Jan. 24, 2024 by William Thibodeaux, Marshall Welsh

Download: CULA_219_Binder1.1.pdf

Subject:: Culinary Arts
Material Type:: Textbook
Provider:: LOUIS: The Louisiana Library Network

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Thibodeaux, William and Welsh, Marshall. "Meat Identification and Fabrication". OER Commons. Institute for the Study of Knowledge Management in Education, 30 Jul. 2019. Web. 06 Dec. 2024. <https://louis.oercommons.org/authoring/88-meat-identification-and-fabrication>.

Thibodeaux, W., & Welsh, M. (2019, July 30). Meat Identification and Fabrication. OER Commons. Retrieved December 06, 2024, from https://louis.oercommons.org/authoring/88-meat-identification-and-fabrication.

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History

Updated Sep 23, 2020 by William Thibodeaux

Updated Aug 23, 2019 by William Thibodeaux

Updated Aug 6, 2019 by William Thibodeaux

Created Jul 30, 2019 by William Thibodeaux

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