Meat Processing

This comprehensive Meat Processing microcredential provides you with essential knowledge about the best practices in effectively slaughtering livestock animals and fabricating carcass primals. You will gain essential skills in cutting and identifying retail products, precision cutting, retail cutting, packaging and labeling, all while maintaining the highest standards for sanitation and safety. In the college's USDA-inspected meat processing lab on campus, you will gain experience with supply inventory, product inventory, and marketing of college raised animals via meat sales. This microcredential was developed in alignment with federal standards set by the FDA (Food and Drug Administration) and the HACCP (Hazard Analysis and Critical Control Points) principles. Successful completion prepares you for continued study and to immediately apply for meat processing, butchering, or animal production management positions.