This week we'll get a basic overview of the US meat industry, and see how it compares to the European system.
This week, we'll learn about humane animal slaughter, and about converting muscle to meat.
This week we'll learn about meat inspection, slaughter inspection, and food safety.
This week we'll learn about meat quality, fabrication, and packaging.
This week we'll learn about cooking meat!
This week we'll learn about the dietary benefits of meat, the sustainability of the meat industry, and meat byproducts.
This week you'll complete your final project.