For careers that are a cut above…
You want to be a professional meat cutter.
You’ll work with beef, bison, pork, lamb, seafood, and poultry and learn how to produce cured, smoked, and processed meat and sausage. You’ll also learn about merchandising and purchasing meat products.
Professional Meat Cutting and Merchandising is 15 weeks in the classroom, immediately followed by a 3-week (90 hours) industry placement. This program has an emphasis on sanitation, safety, and quality control. You will have the opportunity to train in the NAIT Retail Meat Store, and you will benefit from the work experience placement for on-the-job training.
Graduates of the Professional Meat Cutting and Merchandising program find employment in the meat industry or meat processing plants, retail businesses such as supermarkets, speciality sausage shops, delicatessens, and independent meat markets. The principles of professionalism are key, along with respect, responsibility, and accountability in this field.
At NAIT, Professional Meat Cutting and Merchandising classes begin early in the morning, which is reflective of typical work hours in industry. The NAIT Meat Lab environment can often be loud, and requires standing for long periods of time, while using saws, meat grinders and slicers, knives, and many other types of kitchen equipment. Individuals should also be comfortable interacting with the public regarding the customer service aspect of both the program and the industry. Activities in the program and the field involve proficiency in the following: use of basic math skills such as measurement calculation, clear and concise written and verbal communication, and an ability to adhere to public health and safety standards. Meat cutting and merchandising environments may involve lifting and moving objects up to 25 kg (55 lbs.). These skills are essential to be successful in the Professional Meat Cutting and Merchandising program and to fulfill all the requirements of working in the meat cutting profession. (Please contact NAIT should you wish to discuss possible accommodations).
