Lamb and Goat Processing

Learn critical best practices with this Lamb & Goat Processing microcourse. You will develop knowledge and skills needed to effectively slaughter lamb and goat, primal fabrication, precision and retail cutting, safety, sanitation, and packaging techniques. You will become skilled in cutting, knife handling, and portion control. This is one of four microcourses that comprise the Meat Process and Food Safety microcredential, along with Beef Processing, Pork Processing, and HACCP (Hazard Analysis and Critical Control Points) Food Safety. Successful completion prepares you to advance or to immediately apply for meat processing, butchering, or animal production management positions. This microcredential is a non-credit offering, however, the college will award successful completers with academic credit by evaluation (Credit for Prior Learning) should you decide to enroll in one of the related degree programs.