MPT 2040 - Basic Slaughter Techniques

Clock Hours: 250

Delivery Mode
on-ground

Course Description:
This block of instruction includes practices and competencies in the most important part of the meat processing industry. Students will immerse themselves in appropriate and approved slaughter techniques for beef, swine, and lamb.

Student Learning Outcomes:

Students will understand and demonstrate approved for procedures for stunning, bleeding, and cradling a slaughter animal.
Students will understand and demonstrate appropriate and approved procedures for rimming and beheading a slaughter animal.
Students will understand and demonstrate appropriate and approved procedures for skinning and eviscerating a slaughter animal.
Students will understand and demonstrate appropriate and approved splitting, cleaning, and stamping the slaughter animal.
Students will understand and demonstrate appropriate and approved procedures for waste disposal techniques and sanitation after slaughter procedures.