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Mostad, James; Carpentier, Dale – Agricultural Education, 1976
Presents a session by session description of a "meats" class, which is offered to high school students (9-week period) and adults (8-week period). The classes cover identification of cuts (beef, sheep, hogs, and veal; grades and grading of live animals and carcasses; economics of butchering and cutting your own meat; actual slaughtering; and the…
Descriptors: Adult Education, Agricultural Education, Food Processing Occupations, Laboratory Equipment