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Meat Cutting
A program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. Includes instruction in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.
Popular Public Colleges & Universities Offering This Program
- 1301 W Main St
Wilburton, OK 74578
- Degrees or Certifications Awarded For This Program: 3
- Highest Degree Offered: Associate's
- Campus Location: Rural Fringe
- Tenure System: Has Tenure System
- Students Enrollment: 1,000 - 4,999
- Classification: Associates--Public Rural-Serving Medium
- Size & Residential Status: Small Two-Year
- 501 E Main St
Raymond, MS 39154
- Degrees or Certifications Awarded For This Program: 3
- Highest Degree Offered: Associate's
- Campus Location: Rural
- Tenure System: No Tenure System
- Students Enrollment: 5,000 - 9,999
- Classification: Associates--Public Rural-Serving Large
- Size & Residential Status: Large Two-Year
- 1301 North 600 West
Logan, UT 84321
- Degrees or Certifications Awarded For This Program: 1
- Highest Degree Offered: Non-Degree Granting
- Campus Location: Small City
- Tenure System: No Tenure System
- Students Enrollment: Under 1,000
- 621 Sooner Drive
Burns Flat, OK 73624
- Degrees or Certifications Awarded For This Program: 4
- Highest Degree Offered: Non-Degree Granting
- Campus Location: Rural
- Tenure System: No Tenure System
- Students Enrollment: Under 1,000
Source: IPEDS Survey 2007-2008