info@meatforce.ca
  • Home
  • What’s New
  • Textbook
  • About Us
  • Careers
  • Blog
  • Education/Training Programs
  • Industry Links
  • Contact Us
0 Items
MeatForce :: Canadian Professional Meat Cutters Association | Canadian Meat Specialists
  • Home
  • What’s New
  • Textbook
    • Buy the Textbook
    • Chapter Previews
      • Covers
      • Acknowledgements
      • Table of Contents
      • Preface & Goals
      • Chapter 1: Introduction to the Meat Industry
      • Chapter 2: Professionalism
      • Chapter 3: Equipment
      • Chapter 4: Meat Science
      • Chapter 5: Bovine Meats
      • Chapter 6: Pork
      • Chapter 7: Lamb
      • Chapter 8: Poultry
      • Chapter 9: Seafood
      • Chapter 10: Charcuterie
      • Chapter 11: Marketing and Merchandising
      • Chapter 12: Harvesting
  • About Us
  • Careers
    • Career Options
      • Retail Meat Cutter
      • Retail Meat Manager
      • Meat Cutter Apprentice
      • Apprenticeship: 6 Steps to Success
      • Value Added Meat Processor
      • Sausage Maker
      • Industrial Meat Cutter
      • Abbattoirs – Animal Harvesting
      • Quality Assessment – Grading
      • Plant Manager
      • Production Supervisor
      • Meat Inspector
      • Sales Manager
      • Food Technologist
      • Entrepeneur
    • Job Postings
    • Submit Resume
  • Blog
  • Education/Training Programs
    • Institutional Training
  • Industry Links
    • FAQ
    • Industry Support Groups
    • Specialty Meat Operations
    • Super Market Operations
    • Unions
    • Independent Grocers
    • Abattoirs – Animal Harvesting
    • Custom Processors
    • Sausage Manufactures
    • Suppliers, Spices, and Casings
    • Small Retail Operations
    • Farm Meat Suppliers
    • Animal Stock Producers
    • Meat Science & Research
  • Contact Us
Select Page

Contact Us

12 + 3 =

Click to order our new text “Canadian Professional Meat Cutting” 2018 Edition.

© Copyright 2018 - Canadian Professional Meat Cutters Association