Course description
This course covers the key procedures and inspection steps in the meat cutting and processing industry. These are essential for any meat product being sold, whether in a retail setting or to restaurants, as they ensure the maintenance of high standards in the supply chain. We also provide a basic understanding of the various meats and cuts, from beef to pork and beyond, and go over the specialist terms used in the food service industry.
The course starts with a module on the science and nutrition of meat that explains its composition and terms like ‘marbling’. We also cover the chemical changes that can happen in the animal before and after slaughter, the ageing of the meat, its fibres and factors affecting tenderness. We examine meat colours and show you how to prevent discoloration by identifying possible abnormalities and diseases associated with meat and meat products. We study nutrition in meat, the effect of human-introduced residues of hormones and antibiotics and proper handling and storage procedures.
The course conducts a case study that covers the Canadian inspection and grading regulations for various meats to illustrate how different meats have different grading types and levels. In our final module, you are taken through the different cuts of meat taken from the meat cutter or animal carcasses, including prime and sub-prime cuts, which are then broken down into smaller retail cuts for restaurant and shop use. This course is of great interest to anyone working in the food service industry and can help farmers learn about how their livestock is processed. Sign up today to gain valuable meat cutting and processing skills to help you find work as a butcher.
Upcoming start dates
Training content
Meat Science and Nutrition
Description: This module introduces you to the science and nutrition behind the meat we eat, including: the composition of meat, chemical changes that can occur before and after slaughter, the aging of the meat, tenderness factors, diseases associate with meat such as BSE, meat handling, and storage, and meat nutrition.
- Learning Outcomes
- Composition of Meat
- Chemical Changes Associated with Slaughter
- Aging of Meat Carcasses
- Meat Fibres and Tenderness Factors
- Preventing Discolouration and Abnormalities in Meat
- Diseases Associated with Meat
- Human-Introduced Residues in Meat
- Meat Nutrition
- Meat Handling and Storage Procedures
- Lesson Summary
Inspection and Grading of Meats and Poultry
Description: This module details the processes and grades of meats and poultry that have been butchered for consumer use, using the Canadian standards for grading and inspection.
- Learning Outcomes
- The Meat Inspection Process
- Case Study: Canadian Grading Regulations for Beef
- Case Study: Canadian Grading Regulations for Veal
- Case Study: Canadian Grading Regulations for Lamb and Pork
- Case Study: Canadian Poultry Grading
- Case Study: Canadian Game Processing, Inspection, and Grading
- Lesson Summary
Cutting and Processing Meats
Description: This module details the different cuts that can are taken from animal carcasses for consumer use, including all commonly consumed farmed meats: beef, veal, pork, lamb, and poultry.
- Learning Outcomes
- Introduction to Cutting and Processing Meats
- Beef - Primal, Sub-primal, and Secondary Cuts
- Pork - Primal, Sub-primal, and Secondary Cuts
- Lamb & Offal - Primal, Sub-primal, and Secondary Cuts
- Poultry - Primal, Sub-primal, and Secondary Cuts
- Lesson Summary
Course assessment
- Assessment: Food Service Excellence - Meat Cutting and Processing - Course Assessment
Certification / Credits
By the end of this course, you will be able to:
- Describe the composition and characteristics of meat
- Outline the chemical changes associated with slaughter
- Discuss the ageing, blooming and tenderness factors of meat
- Explain the handling and storage of meat and meat products
- Identify meat inspection levels and agencies
- Outline grading regulations for meat
- Identify suitable cuts of meat for various cooking methods
- Define ‘variety meats’ and ‘offal’
- Recall the diseases associated with meat
- State the meat inspection process
- Illustrate the muscle and bone structure of meat
- Compare primal and secondary cuts of beef, lamb, pork, veal and game
Quick stats about Alison?
Providing Free Online Learning since 2007
Over 45 Million Learners across 193 Countries have studied with us
Over 5 Million people use the Alison Learning App, where you can study anywhere and anytime
Contact this provider
Alison Free Learning
Alison is the world’s largest free online empowerment platform for education and skills training, offering thousands of CPD-accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone,...