Meat Processing Training

Why start a career in Meat Processing?

Embark on a rewarding journey into the world of meat processing and become part of Wisconsin’s rich tradition of meat cutters and sausage artisans. Our dedicated instructors are seasoned professionals, actively engaged in our local communities as meat counter managers, meat processing company owners, and sausage makers. In these classes, you’ll learn invaluable skills and techniques in knife skills, sanitation, safety, and musculature and anatomy for many different species. We are offering three levels of classes.

• Level 1 is geared toward people who are interested in starting a career in meat processing. By completing classes in Level 1, you will be able to work as an entry-level meat processor with any meat processor in our region and will be able to break a quarter into primal cuts and some retail cuts.
• Level 2 is geared toward people who are interested in building upon their basic knowledge of meat processing. Students in this level of classes must have either completed Level 1 or have experience working in meat processing. By completing classes in Level 2, you will refine your skills with a larger variety of retail cuts, yield and value-added products, sausage-making and cookery.
• Level 3 is geared toward those who are (or are interested in becoming) supervisors or owners. Students at this level must have either completed Level 2 or have extensive experience in meat processing. After completing Level 3, you will have created a HACCP plan for your facility as well as learning more about advanced sausage making techniques involving smoking, drying, and curing.