MSU Extension Meat Cutter Training Course Fall 2022

September 14, 2022 - October 6, 2022 7:30 a.m. - 4:30 p.m.

Registration Deadline: August 19, 2022 - 12:00AM

MSU Meat Lab, 474 S Shaw Ln #1358, East Lansing, MI 48824

Contact: Jeannine Schweihofer

The MSU Extension Meat Cutter Training Course is a hands-on introduction to cutting beef and pork. Participants will learn proper personal protective equipment to wear during meat processing and knife skills. Learn where beef and pork cuts originate from on carcasses and use your knife skills to break down pork and beef carcasses into various primal, subprimal, and retail cuts. Participants will have the opportunity to work with boxed beef and pork to identify and create retail cuts. Additionally, the course will include practice and techniques for grinding and packaging meat. Experience cleaning and sanitizing equipment and facility will also be gained.


Class Dates:

September 14 & 15 and October 5 & 6, 2022

7:30 a.m. - 4:30 p.m.

Applications will be accepted through August 19. Please indicate your date preference in the application. Decisions will be made by August 22 and those selected to attend the April course will sent an invoice for $1500 to make payment by August 26. If you are no longer able to attend please notify the group contact immediately so someone else can take your place in the course.

Cost of Class: $1,500 per person
Class is limited to 8 people due to the in-depth nature of the program.
No Refunds after August 26, 2022 for the September/October 2022 Class


Prerequisite online meat cutter training video preview:

  • Pork and Beef carcass breakdown
  • Saw assembly and disassembly
  • Grinder assembly and disassembly

Spring Schedule Details:

September 14, 2022 – 7:30 am to ~ 4:30 p.m. MSU Meat Laboratory, 474 S. Shaw Lane, East Lansing, MI 48824

  • Course and instructor introductions
  • Personal Protective Equipment, Knife safety and sharpening, Steeling technique
  • Pork carcass fabrication to wholesale cuts


  • Pork carcass fabrication to wholesale cuts
  • Pork retail cut fabrication
  • Packaging
  • Sanitation


September 15, 2022 – 7:30 am to ~ 4:30 p.m. MSU Meat Laboratory

  • Boxed beef – short loins
  • Pork retail cut fabrication


  • [Boxed] pork fabrication
  • Packaging
  • Sanitation


October 5, 2022 – 7:30 am to ~ 4:30 p.m. MSU Meat Laboratory

  • Beef carcass forequarter breakdown to (sub)primals


  • Beef carcass forequarter subprimals to retail cuts
  • Packaging
  • Sanitation


October 6, 2022 – 7:30 am to ~ 4:30 p.m. MSU Meat Laboratory

  • Beef carcass hindquarter breakdown to (sub)primals
  • Beef hindquarter subprimal fabrication to retail cuts
    • Boneless short loins


  • Ground beef
  • Boxed beef – top butts
  • Packaging
  • Sanitation
  • Course evaluation and wrap-up
  • Graduation

*Topics to change as needed and product availability

Supplemental material and exercises will be covered using online training:

  • Meat inspection
    • Federal
    • Custom exempt
    • Retail exempt
  • Retail
    • Labeling
    • Fresh meat color
    • Cooked meat color
    • Packaging
    • Lighting
    • Product rotation & location
    • Customer interaction
  • Labeling
    • Lot coding
    • Label requirements
    • Nutritional information
    • Label approval
    • Label claims
  • Ground meat
    • Assembly of grinder
    • Grind sizes
    • Ground beef
    • Formulations
  • Aging meat
    • Wet aging
    • Dry aging
  • Ingredients
    • Spices
    • Flavorings
  • Allergens

Additional Information related to the course:,to%20cut%20and%20package%20meat

Session Collaborators 

  • Dr. Andrea Garmyn, Michigan State University,
  • Dr. Jeannine Schweihofer, Michigan State University Extension,
  • Ms. Jennifer Dominguez, MSU Meat Lab Manager
  • Mr. Ryan Varner, Assistant MSU Meat Lab Manager

If you are unable to attend the September/October class but are interested in attending the program in the future, contact Jeannine Schweihofer at

Registration for this event has closed.

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