Food Service Excellence - Meat Cutting and Processing

by Alison

Learn the standard procedures for meat processing and cutting in this free online food service industry course.



img Duration

1.5-3 Hours of Learning

Course Details

Online Food Service Excellence - Meat Cutting and Processing course by


Online Food Service Excellence - Meat Cutting and Processing course by


This certificate course teaches you about cutting and processing meat for the food service industry. We study different types of meat and poultry and lay out the terminology used to discuss them. We also show you how meats are inspected and graded. This course covers everything you need to know to begin a career in meat preparation or can help experienced butchers polish their skills and refine their craft.


In This Free Course, You Will Learn How 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


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.



All Alison courses are free to enrol study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire an official Diploma, which is a great way to share your achievement with the world.

Your Alison Certificate is:

  • Ideal for sharing with potential employers

  • Include it in your CV, professional social media profiles and job applications.

  • An indication of your commitment to continuously learn, upskill & achieve high results.

  • An incentive for you to continue empowering yourself through lifelong learning.

  • Online Branch

    Online, Online, Online
  • Teacher's Name
  • BCcampus OpenEd
  • Teacher's Experience
  • BCcampus is a publicly funded Canadian educational organisation committed to democratising access to education. By leveraging educational technology and open educational resources, BCcampus have become leaders in their field and have cultivated a successful and sustainable approach to free education. Based in British Columbia, BCcampus is one of the country's most active free education bodies, with over 200,000 students. Central to BCcampus's project is their Open Textbook Collection, which allows educators and students to access quality learning resources for free online. The Open Textbook Collection drastically reduces the financial barriers to post-secondary level education and has already saved students millions of dollars. Drawing on their Open Textbook Collection, BCcampus have created a wide range of courses for Alison. From web accessibility and film studies to community psychology and sustainable energy, BCcampus's courses are based on their quality resources, which are implemented across a range of Canadian universities, including the University of British Columbia.
  • Gender
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  • Teacher's Nationality
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