Program(s) of Study and Training

12.0506 Meat Cutting/Meat Cutter Meat Cutting/Meat Cutter. A program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. Includes instruction in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.

	Occupation(s)
	51-3021 Butchers and Meat Cutters Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
	51-3022 Meat, Poultry, and Fish Cutters and Trimmers Use hand tools to perform routine cutting and trimming of meat, poultry, and fish.
	51-3023 Slaughterers and Meat Packers Work in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats.