Meat cutters are in high demand for industry processors and meat departments of grocery stores. MSU Extension offers both a hands-on, in-person certificate training with online interactive components and an exclusively online certificate training program.

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. Apply online for June 2025 Class.

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. 

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