Beef Processing

What you'll learn

Understand the skill, precision and attention to detail required in Beef Processing-work critically important to food safety and production-with this Beef Processing microcourse. You will learn best practices for beef slaughter, primal fabrication, precision and retail cutting, safety protocols, sanitation practices, and packaging techniques. Successful completion prepares current professionals with specialized, essential skills and is sought-after training for those new to the profession. This is one of four microcourses that comprise the Meat Process and Food Safety microcredential, along with Lamb & Goat Processing, Pork Processing, and HACCP (Hazard Analysis and Critical Control Points) Food Safety. Successful completion prepares you to advance or to immediately apply for meat processing, butchering, or animal production management positions. This microcredential is a non-credit offering, however, the college will award successful completers with academic credit by evaluation (Credit for Prior Learning) should you decide to enroll in one of the related degree programs.

A face to face microcredential from SUNY Cobleskill (115 instruction hours). Registration is completed with SUNY Cobleskill. Eligible for financial aid.

Who can enroll

Ages 18 and up.

Upcoming sections

What you can earn

Skills covered