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MeatForce :: Canadian Professional Meat Cutters Association | Canadian Meat Specialists
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  • What’s New
  • Textbook
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    • 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
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      • Abbattoirs – Animal Harvesting
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