Meat Processing

What you'll learn

This comprehensive Meat Processing microcredential provides you with essential knowledge about the best practices in effectively slaughtering livestock animals and fabricating carcass primals. You will gain essential skills in cutting and identifying retail products, precision cutting, retail cutting, packaging and labeling, all while maintaining the highest standards for sanitation and safety. In the college's USDA-inspected meat processing lab on campus, you will gain experience with supply inventory, product inventory, and marketing of college raised animals via meat sales. This microcredential was developed in alignment with federal standards set by the FDA (Food and Drug Administration) and the HACCP (Hazard Analysis and Critical Control Points) principles. Successful completion prepares you for continued study and to immediately apply for meat processing, butchering, or animal production management positions.

A face to face microcredential from SUNY Cobleskill (8.6 CEUs). 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

Funding opportunities

You may be able to pay for this course with the funding below. Each program decides who qualifies.