Meat Processing (Butcher)

The Meat Cutting 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.

Program details:

  • Learning about cutting and merchandising whole animals, including chicken, lamb, pork and beef
  • Understanding the anatomy and physiology of the animals, including key bones and yield percentages
  • Learning about cutting skills and techniques such as deboning and denuding
  • Learning about safe usage of a bandsaw, handsaw, and knives
  • Understanding Latin muscle names, carcass yields and yield grades, USDA quality grades and how to conduct a yield test
  • The purpose of this program is to train people to work in a meat processing facility or similar
  • Range® Meat Cutter Certificates issued to students at the completion of the course
  • Paid internships may be available

Course Calendar

Class begins Saturday, September 9th, 2023 and will be held Saturdays from 9:00 – 12 for 12 weeks.


Tuition for the meat cutting program is $900.  Need-based scholarships are available. RappCE will work with each qualified applicant to identify resources for financial support.

Your tuition includes all classroom materials.

Ready to apply?  Start here.

Photo by Hugh Kenny/The Piedmont Environmental Council.
Meat Processing (Butcher)
Course Information
  • Days: Saturdays
  • Timings: 9 - 12

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