# Meat Identification and Fabrication

- By: Marshall Welsh & William R. Thibodeaux
- Publisher: Finch Henry Job Corps Center & Nicholls State University
- Source: [LibreTexts](https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Meat_Identification_and_Fabrication_(Welsch_and_Thibodeaux))
- Licence: [CC BY-NC-SA 4.0](https://creativecommons.org/licenses/by-nc-sa/4.0/)
- Read at LibreTexts: https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Meat_Identification_and_Fabrication_(Welsch_and_Thibodeaux)
- PDF: https://downloads.libretexts.org/api/v1/download/workforce-20777/pdf

This text offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.