Meat Cutting and Butchery
Why Meat Cutting and Butchery?
The Meat Cutting and Butchery certificate is designed for individuals interested in retail meat careers, meat processing, or value-added production. Whether you are entering the field, expanding your skills in a meat processing facility, or exploring opportunities to sell retail meats directly from an agricultural operation, this certificate provides hands-on training grounded in industry standards. Courses are taught in both English and Spanish simultaneously.
This certificate is a focused, short-term sprint designed to advance students on their career or educational path. Develop targeted, real-world skills for career advancement or prepare for next steps in a degree program. At Mid-State, you will apply your skills by processing meats and preparing products that are sold directly to customers. Enroll today to accelerate your career and get to the next level in your current job or field of choice.
Program Facts
Program Details
Take a closer look at what the program offers and what to expect.
Here is the full list of courses you’ll take in the program.
Employers will expect graduates of this program to be able to:
- Applying industry-standard safety and sanitation practices.
- Process various cuts of meat from carcass inspection to processing and packaging.
- Develop and implement a usable HAACP plan.
Alongside your career training, you'll develop key workplace strengths. Explore the additional skills you'll build.
To succeed in this program, you'll need to meet certain technical standards. These are the key skills and abilities needed for the program and future career success—with or without reasonable accommodations. Be sure to review them carefully before you apply.
Technical Standards (PDF)
Consulte Las Normas Técnicas De Este Programa
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