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Continuing Education for Butchers
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0
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0
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August 9, 2025
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Understanding Bacterial Growth in Meat Storage
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5
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11
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August 6, 2026
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Exploring Unique Cuts of Game Meats
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4
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9
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July 31, 2026
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Maximizing Freshness in Meat Inventory
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3
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4
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July 13, 2026
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The Importance of Humane Handling in Poultry Processing
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4
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11
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July 10, 2026
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Importance of Temperature Management
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3
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14
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July 6, 2026
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Understanding Microbial Risks in Meat Processing
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3
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4
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July 6, 2026
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Understanding Meat Marbling for Quality
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4
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14
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June 4, 2026
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Importance of Proper Aging Techniques
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3
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11
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May 3, 2026
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Understanding Dry-Aging Techniques
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2
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9
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May 1, 2026
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Embracing Global Flavors in Sausage Making
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3
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7
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April 30, 2026
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Understanding Meat Slicing Techniques
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3
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12
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April 26, 2026
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Understanding Organic Certification Requirements
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2
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10
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April 23, 2026
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Why Knife Quality Matters
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6
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18
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April 18, 2026
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Maintaining Safety During Processing
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3
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7
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April 7, 2026
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Enhancing Meat Shelf-Life with New Packaging Tech
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2
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9
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April 2, 2026
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Importance of Temperature Uniformity in Cold Storage
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1
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10
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March 25, 2026
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Finding the Right Spice Balance
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3
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13
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March 24, 2026
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Balancing Inventory with Customer Demand
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3
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8
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March 23, 2026
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Importance of Proper Halal Stun Methods
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2
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8
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March 21, 2026
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Understanding USDA Beef Grading Levels
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2
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16
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March 15, 2026
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Enhancing Customer Experience through Butchery Skills
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2
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8
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February 28, 2026
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Importance of Regular Equipment Calibration
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2
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13
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February 25, 2026
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Training recs for yield and forecasting
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3
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14
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February 3, 2026
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Micro-training that lifts yield
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2
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13
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February 3, 2026
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Training that lifts service and shrink
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2
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6
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January 5, 2026
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Need recommendations for humane handling CE
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4
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16
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December 8, 2025
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Looking for hands-on seam-butchery training
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1
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7
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November 20, 2025
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Courses that reduce shrink and boost service
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7
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28
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October 27, 2025
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Seeking CPD on halal slaughter standards
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5
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10
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October 19, 2025
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