April 28, 2026
This intensive course provides hands-on training in the essential techniques required to transform primal cuts into marketable retail portions. Participants will learn the art of breaking down beef, pork, lamb, and other meats, mastering the precise cuts necessary to yield subprimal and retail cuts. Gain expertise in trimming and portioning techniques, ensuring consistent quality and maximizing yield. Develop proficiency in packaging and presentation, understanding the importance of maintaining freshness and visual appeal for customers. This course emphasizes safety, efficiency, and the artistry of butchery, preparing you for a rewarding career in the meat industry.
This course utilizes a hybrid learning model, delivering core curriculum content – including lessons, assignments, required readings, and instructional videos – through an online platform. Students then participate in mandatory, in-person lab sessions at a local partnering meat locker. These sessions provide critical hands-on practice, direct observation of skills, and practical testing to ensure competency in the subject matter.
