By continuing to use this site you consent to the use of cookies on your device as described in our
Cookie Policy
unless you have disabled them. You can change this in your browser's "Cookie Settings" at any time, but parts of our site will not function correctly without them.
The course deals with the Basic principles in selection and management of animals prior to slaughter and procedures in slaughtering and fabrication of farm animals for supermarket style of retailing meats.
Join thousands of students who trust us
Over 350 schools waiting for you. Apply now — it's free