Teacher: Student Ratio
1:6
Lab Day Requirement
1 day
This Meat Cutter course helps participants build a strong foundation in meat cutting, learning to identify different cuts of beef and pork, portion meat accurately, debone and trim, grind, slice uniformly, and properly package meat for storage. The training also covers the laws and regulations that affect meat cutting in the food industry, including food safety protocols and sanitation procedures. In the hands-on portion, instructors guide participants through each competency and evaluate accuracy, efficiency, and safety. Participants who successfully complete the theory and hands on lab for this course earn an ACCS credential.
Academic Pathways: This non-credit workforce training course may also help participants earn college credit through Prior Learning Assessment (PLA) or articulation opportunities toward select certificate or degree programs at participating Alabama community colleges. Credit awards are granted solely at the discretion of the receiving institution in accordance with its academic policies.
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