Meat Cutting/Meat Cutter major/degree is 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.
What can you do with a major/degree in Meat Cutting/Meat Cutter Major?
You may be able to start your career in this field with on-the-job training. However, certificate and associate degrees are plentiful and often helpful when it comes to job advancement.
Trade Associations and Professional Organizations in Meat Cutting/Meat Cutter Major
Professional associations are groups of professionals dedicated to topics in specific fields. Professional associations provide a wealth of online resources, some of which are geared specifically towards students. These organizations typically also host conferences and events, providing great opportunities for learning and networking across your field of interest.
Publications/Magazines in Meat Cutting/Meat Cutter Major