Meat Processing Technology

The Meat Processing Technology curriculum contains a broad range of courses and competencies to prepare meat cutters, slaughterhouse technicians, meat processors, and meat processing managers to successfully work in commercial or private meat processing facilities. The curriculum is designed in a “backwards scaffold” beginning with training in retail processing and progressing to slaughter and facility management to best meet employer and industry needs. The curriculum includes safety and sanitation, handling, storage and preparation methods, USDA inspection procedures and fabrication of retail cuts, wholesale cuts, slaughter techniques, basic meat grading, animal handling and feeding requirements, and value added meat products. The training program which may be completed over three trimesters provides meat handlers, cutters, technicians, butchers, and processors with the necessary skills to manage a meat processing operation safely and efficiently and acquiring a nationally recognized HAACP certification.