Everyone loves KFC, but the students in Human Anatomy and Physiology take it to a whole new level.

As a part of the class’ unit on bones, students are dissecting raw drumsticks to get a hands-on example of the things they are being taught in class.

Junior Jack Lepard likes that the lab goes beyond the classroom to give students a better understanding of the bones.

“You get to see every part of the bone in person instead of on paper,” Lepard said.

Students have the goal of pulling the meat off of the bone in order to find anatomical features such as the nutrient artery, the periosteum, and the spongy bone.

Once the meat and cartilage is pulled off, the bone must be cut in half in order to observe the inside of the bone, where the transition from compact to spongy bone is more obvious.

Alexandra Hartwick, senior, enjoys the lab because “the anatomy of long bones is exposed.”

“It’s fascinating to see what we’re made of on the inside,” Hartwick said.

Hartwick is excited to do more labs in the future.

“I can’t wait to dissect more,” Hartwick said.