About the in-person course
Offered twice per year, this hands-on certificate training program includes four in-person sessions at the Michigan State University Meat Lab. 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. Additional interactive course content is available on-demand online, covering topics such inspection, food safety, beef grading, retail packaging and other topics important to meat handling.
About the online course
Offered on-demand, the online meat cutter training course includes multiple demonstrational videos on pork and beef carcass breakdown into primal, subprimal and retail cuts. This interactive certificate training program also includes material and exercises covering meat inspection, food safety, beef grading, fabrication, meat grinding, aging meat, retail display and labeling.
Academic Specialist, Teaching and Outreach
Jeannine Schweihofer, PhD
Agriculture & Agribusiness Institute Associate Director