Advanced Meat Cutting and Butchery

Graduates of the Advanced Meat Cutting and Butchery program will master real-world skills in humane livestock processing, carcass fabrication, portion control, meat merchandising, and retail management. Students will gain expertise in identifying cuts, operating processing equipment, developing HACCP (Hazard Analysis Critical Control Point) plans for food safety, navigating state and local licensure, and understanding the microbial dynamics of meat safety and quality. The curriculum emphasizes value-added processing, customer service, and entrepreneurship in retail meat operations. This comprehensive curriculum prepares students for all facets of the meat industry, from launching their own meat-related business to becoming valuable employees in meat processing facilities, butcher shops, or retail environments.

Students receive hands-on training in beef, pork, lamb, poultry, game, and other specialty meats, guided by experienced instructors who bring years of industry expertise into the classroom. They work directly with advanced equipment such as bandsaws, grinders, vacuum sealers, slicers, and curing chambers, gaining confidence and technical proficiency through real-world practice. Courses include humane harvesting, sanitation, ServSafe® certification, HACCP planning, laws and regulations, and meat microbiology. Students also explore cultured and fermented meats, sausage making, and curing techniques, ensuring comprehensive preparation for diverse careers in the meat industry.

Outcomes

• Fabricate beef, pork, lamb, poultry, and specialty meats using safe and efficient methods.
• Apply sanitation standards and HACCP principles to meat processing.
• Operate and maintain meat cutting and processing equipment.
• Understand and apply microbial principles to meat safety and preservation.
• Manage retail meat sales, including packaging, labeling, and customer service.
• Create value-added meat products, including sausages, cured, and fermented meats.
• Navigate state and county regulations for meat licensure and production compliance.

Technical Standards

Students in this program should be able to meet its specific technical standards. These are the essential skills and abilities needed to be successful in the program, with or without reasonable accommodation. It is important to review and understand these standards before applying to the program.

View Technical Standards For This Program

Employability Skills

• Behave Responsibly: Ethical Behavior, Self-Responsibility, Conflict Resolution, Collaboration
• Communicate Effectively: Writing, Technical Documentation, Listening, Speaking, Interpersonal Communication, Reading
• Critical & Creative Thinking: Inquiry, Evidence Collection, Analysis, Reasoning, Reflection (Metacognition)
• Cultural, Social, & Global Awareness: Global Awareness, Social & Cultural Awareness, Social Responsibility
• Use Appropriate Technology: Use of Technology, Confidentiality, Security, Digital Civility

Learn more about employability skills at Mid-State.