The Butchery Program is designed to prepare students to work in the meat processing field at a wholesale processing facility or in a restaurant or butcher establishment.

Range® Meat Cutter Certificates issued to students after the course.

Paid internships may be available.

How to process and merchandise whole animals, including chicken, lamb, pork, and beef

Anatomy and physiology of the animals, including key bones and yield percentages

Cutting skills and techniques such as deboning and denuding

Safe usage of a bandsaw, handsaw, and knives

Latin muscle names, carcass yields and yield grades, USDA quality grades, and how to conduct a yield test

Next program begins:

Saturday, Sept 7, 2024

Class schedule:

Saturdays; 9:00 am – 12 pm

Tuition for the butchery program is $900. This cost includes all classroom materials.

Need-based scholarships are available to all eligible applicants. All program applicants will be allowed to indicate their need for financial aide during the application process.