Canadian Professional Meat Cutters Association

Meat Cutting has been around a long time but has evolved greatly over the last 100 years. This chapter covers the dawn of the meat industry in Canada starting with meat processing and the industrialization of the meat packing industry beginning in the late 1800s. https://meatforce.ca//chapter-1-introduction-to-the-meat-/

One the most common questions we get is What does the textbook cover? well, you can see our table of contents and all our chapter previews on our website. Like what you see, you can purchase our book there too! https://meatforce.ca/text-book/table-of-contents/

Check out our Textbook on ‘Canadian Professional Meat Cutting’. This textbook is used extensively by Post Secondary Meat Cutter Training Programs located in BC, Alberta, Saskatchewan, Manitoba, and Ontario as well as many other meat industry sectors across Canada. See sample pages on our website, and purchase your textbook at: https://meatforce.ca/pr/canadian-professional-meat-cutting/