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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
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Textbook – 3rd Edition Canadian Professional Meat Cutting
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Textbook 2nd Edition Clearance SALE $45 off our Retail Price – (No returns or refunds) – Canadian Professional Meat Cutting
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Blog Posts
Fanshawe College Professional Butchery Techniques Program Student receives Merit Award from CANADA BEEF in partnership with the CPMCA
Fanshawe College Professional Butchery Techniques Program Student, receives award for excellence from the CPMCA
Northern Alberta Institute of Technology, Professional Meat Cutting & Merchandising Program Student, receives award of Merit from Canada Beef & CPMCA
Saskatchewan Polytechnic, Retail Meat Specialist Program Student receives award for excellence from the CPMCA
Southern Alberta Institute of Technology, Butchery & Charcuterie Program Student receives award for excellence from the CPMCA
What’s New Posts
Fanshawe College Professional Butchery Techniques Program Student receives Merit Award from CANADA BEEF in partnership with the CPMCA
Fanshawe College Professional Butchery Techniques Program Student, receives award for excellence from the CPMCA
Northern Alberta Institute of Technology, Professional Meat Cutting & Merchandising Program Student, receives award of Merit from Canada Beef & CPMCA
Saskatchewan Polytechnic, Retail Meat Specialist Program Student receives award for excellence from the CPMCA
Southern Alberta Institute of Technology, Butchery & Charcuterie Program Student receives award for excellence from the CPMCA
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