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.

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Eastern Oklahoma State College is a public, 2-year institution established in Wilburton, with satellite academic centers in McAlester, Idabel, and Antlers. Eastern primarily offers career-oriented academic programs, including Business, Agriculture,...

“…I am very pleased with the faculty and professors at Eastern Oklahoma State College. They genuinly care for the success of all students. Every effort is made whether it is coming early or staying late to help with whatever problem the students may...” – Jaymi from Mcalester, OK