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"
by userWilliam Thibodeaux under license"Creative Commons Attribution Non-Commercial Share Alike"Version HistoryCite this work
Thibodeaux, William. "Meat Identification and Fabrication". OER Commons. Institute for the Study of Knowledge Management in Education, 30 Jul. 2019. Web. 19 Sep. 2020. <https://louis.oercommons.org/authoring/88-meat-identification-and-fabrication>.
Thibodeaux, W. (2019, July 30). Meat Identification and Fabrication. OER Commons. Retrieved September 19, 2020, from https://louis.oercommons.org/authoring/88-meat-identification-and-fabrication.