Badge Overview
Basic Butchering Essentials
Published Public {} Badge Class Data
Basic Butchering Essentials
![Basic Butchering Essentials](https://mantlstorage.blob.core.windows.net/uploads/badge_image_uploads/2024/03/21/Create_Basic_Butchering_Essentials_600x600.png)
Issued by Milwaukee Area Technical College
Badge Description
This badge provides foundational knowledge of the different types of meats and how to prepare them for use in Food Service Operations. Hands-on learning activities provide an understanding of the muscle and bone structure of beef, veal, pork, lamb, & poultry. Learning activities include proper inspection, tying, fabrication methods/procedures, quality yield grading, knife selection, food safety & HACCP procedures along with the sustainability of the farm-to-table trail through local sourcing.
Badge costs can be paid through your tuition. Tuition may be covered by Financial Aid if you are eligible and earn the badge as part of a larger technical diploma or associate degree program.
Conduct Butcher Yield Tests
Demonstrate Mise En Place Techniques
Demonstrate proficiency in knife skills
Demonstrate proper food handling techniques regarding meat fabrication practices
Evaluate aging of meats: wet-aging versus dry-aging
Evaluate various meat cutting equipment used
Examine the concept of sustainability in the food service industry
Explore quality grades/yields/ & user specifications
Explore sustainable food production methods
Explore various trends in restaurant meat consumption
Identify good personnel hygiene practices related to food safety
Identify recipe components
Perform basic fabrication tasks & techniques with a variety meats and poultry
Prepare various cuts for grilling/roasting/braising/ stewing & sauté
Badge Criteria
Completion of CULART-116- Mise en place/Culinary Fundamentals
Completion of CULART-118- Sustainable Food Communities
Completion of CULART-124- Meat Identification & Fabrication
Completion of CULMGT-112- Food Service Sanitation
Aligned Outcomes
- No aligned outcomes.