Meat Cutting/Meat Cutter. Academic Program Description

A program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. Includes instruction in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.

Related Occupations

• Butchers and Meat Cutters
• Meat, Poultry, and Fish Cutters and Trimmers
• Slaughterers and Meat Packers

Colleges Offering this Curriculum

• Bridgerland Applied Technology College
• Centro de Capacitacion y Asesoramiento Vetelba
• Eastern Oklahoma State College
• Maricopa Skill Center
• Minnesota West Community and Technical College
• Siena Heights University
• Western Technology Center