Food Service Excellence - Meat Cutting and Processing (Free Online Course With Certificate)

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 and can help experienced butchers polish their skills and refine their craft.

This Free Online Course Includes:

• 1.5-3 Hours of Learning
• CPD Accreditation
• Final Assessment

Alison Certificates

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

Your Alison Diploma 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.

Alison offers 3 types of Diplomas for completed Diploma courses:

• Digital Diploma: a downloadable Diploma in PDF format immediately available to you when you complete your purchase.
• Diploma: a physical version of your officially branded and security-marked Diploma, posted to you with free shipping.
• Framed Diploma: a physical version of your officially branded and security-marked Diploma in a stylish frame, posted to you with free shipping.

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 discolouration 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 types of meat 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.

Module 1

Meat Science and Nutrition

This module introduces you to the science and nutrition behind the meat we eat, including the composition of meat, chemical changes that can occur before and after slaughter, the ageing of the meat, tenderness factors, diseases associated with meat such as BSE, meat handling, and storage, and meat nutrition.

Module 2

Inspection and Grading of Meats and Poultry

This module details the processes and grades of meats and poultry that have been butchered for consumer use, using the Canadian standards for grading and inspection.

Module 3

Cutting and Processing Meats

This module details the different cuts that can are taken from animal carcasses for consumer use, including all commonly consumed farmed meats: beef, veal, pork, lamb, and poultry.

Module 4

Course assessment

What You Will Learn In This Free Course

• Describe the composition and characteristics of meat.
• Outline the chemical changes associated with slaughter.
• Discuss the ageing, blooming and tenderness factors of meat.
• Break down diseases associated with meat.
• Highlight its nutritional value.
• Explain the handling and storage of meat and meat products.
• Identify meat inspection levels and agencies.
• Navigate the meat inspection process.
• Outline grading regulations for meat.
• Lay out the muscle and bone structure of the meat.
• Identify suitable cuts of meat for various cooking methods.
• Explore primal cuts of beef, lamb, pork and veal.
• Compare secondary cuts of beef, lamb, pork and veal.
• Define ‘variety meats’ and ‘offal’.
• Describe cuts of the game.

Complete This CPD Accredited Course & Get Your Certificate!

Certify Your Skills

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Advance in Your Career

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