Meat Cutter

Program Overview

The Meat Cutter program provides students with the essential skills required to work in butcher shops, supermarkets, and meat processing facilities. Students learn how to safely and efficiently butcher various types of meat, including beef, pork, poultry, and lamb, while gaining proficiency in knife skills, meat fabrication, and portion control. The curriculum covers topics such as food safety, sanitation practices, meat identification, and proper storage techniques. Graduates are prepared to work as meat cutters, butchers, or meat department supervisors, with the expertise to manage inventory, maintain equipment, and ensure quality standards are met. This program offers a solid foundation for a career in the meat industry, focusing on both technical skills and industry best practices.

Contact Information

LINDA WILLIAMS  
Workforce Program Coordinator
(256) 215-4276
lwilliams@cacc.edu 

AMY OWENS-STEPHENS
Workforce Program Coordinator
(334) 595-7012  
anowens@cacc.edu

Top Careers

• Butcher
• Meat Processing Technician
• Meat Department Manager

Classes

Online modules/1-day Lab