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MeatForce :: Canadian Professional Meat Cutters Association | Canadian Meat Specialists
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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
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      • Chapter 10: Charcuterie
      • Chapter 11: Marketing and Merchandising
      • Chapter 12: Harvesting
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Table of Contents

Contents-1
Contents-2
Contents-3
Contents-4
Contents-5
Contents-6
Contents-8
Contents-7
Contents-10
Contents-11
Contents-12
Contents-13
Contents-14
Contents-15
Contents-16
Contents-17
Contents-18
Contents-19
Contents-20

 

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This website is designed for use by the meat industry. The site offers links to the meat industry, training institutions that offer entry-level programs, news about apprenticeship training and where it`s offered, job and career opportunities and a blog for posting trends and emerging ideas threaded throughout the industry.

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