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  1. Programs
  3. Meat Science

Meat Science

Iowa State University

Doctoral DegreeAcademic

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

Format

In-Person

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Iowa

    Iowa

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 51-3021.00

Skills

Active ListeningSocial PerceptivenessService OrientationReading ComprehensionSpeakingCritical ThinkingMonitoringTime Management

Knowledge

Customer and Personal ServiceFood ProductionProduction and ProcessingSales and Marketing

Abilities

Manual DexterityNear VisionArm-Hand SteadinessOral ComprehensionOral ExpressionProblem SensitivityInformation OrderingCategory FlexibilityControl PrecisionSelective Attention

Tasks

  • Prepare and place meat cuts and products in display counter to appear attractive and catch the shopp
  • Wrap, weigh, label, and price cuts of meat.
  • Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking
  • Clean and sanitize meat cases and cutting equipment.

Technology

Accounting softwareSpreadsheet softwareOffice suite softwareElectronic mail softwareWord processing software

Tools

Air knivesAnti-griddlesAuto feed grindersBacon slicersBalersBeef shacklesBeef splitting sawsBone dustersBoning hooksBoning knivesBowl choppersBreaking knivesBrisket cuttersButcher knivesButcher saws

Work Values

RelationshipsIndependenceAchievementSupportWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium51-3021.00Butchers and Meat Cutterstitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: advanced (Level 4)(based on Doctoral Degree)

  • Meat department operational standards — set cutting procedures, display guidelines, and quality benchmarks that govern the work of all department staff in a retail or wholesale environment.
  • Staff development programs — design and deliver on-the-job training curricula covering knife skills, food safety, and customer service for newly hired and developing meat cutters.
  • Department budget and cost controls — lead inventory planning, supplier negotiations, and waste reduction initiatives to achieve financial targets across a full meat operation.
  • Product mix and pricing strategy — direct category decisions, markdown policies, and promotional cut selections to maximize department sales and margin performance.
  • Workforce scheduling and performance management — plan staffing levels, assign duties, and evaluate team members to sustain productivity and morale in a high-throughput meat department.
  • Food safety culture — establish and enforce HACCP-compliant protocols, conduct internal audits, and lead corrective actions to protect customers and meet regulatory standards across all shifts.
  • Supplier partnerships — negotiate contracts, evaluate new product lines, and resolve quality disputes to secure reliable, high-quality meat supply for the organization.
  • Cross-functional leadership — collaborate with store operations, marketing, and finance leadership to align meat department strategy with overall business goals and seasonal campaigns.
  • Technology adoption — evaluate and implement accounting, inventory, and communication software tools to improve accuracy and efficiency across the department.
  • Industry trends and customer insights — monitor evolving consumer preferences, specialty diet demand, and competitive offerings to drive innovation in product selection and service offerings.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported