Canadian Professional Meat Cutting

The Canadian Professional Meat Cutters Association (CPMCA) of Canada developed a training reference manual back in the 1990s for both industry and educational institutions offering entry level and apprenticeship meat related training programs. The demand for reference material has remained strong and has now progressed into this hardcover textbook.
Inside you will find an accumulation of many years of practice transformed into print by two of our former professional educators with over 100 years accumulated experience in the Meat Industry. Topic range includes history, professionalism, equipment, meat science, bovine species, pork, lamb, poultry, seafood, sausage making, marketing & merchandising and harvesting.
Supporting and supplementing the text is a collection of over 1300 colour images and graphics.