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  1. Programs
  3. Meat Science

Meat Science

Iowa State University

Post-Baccalaureate CertificateAcademic

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: proficient (Level 3)(based on Post-Baccalaureate Certificate)

  • Full range of beef, pork, poultry, and seafood — fabricate autonomously from primal to retail-ready portions, handling non-standard cuts and specialty requests in a high-volume meat department.
  • Complex custom orders — execute specialty preparations such as crown roasts, frenched racks, and deboned whole poultry for catering or individual customers without supervision.
  • Meat case merchandising strategy — design and execute attractive product displays that maximize visual appeal and drive sales in a competitive retail environment.
  • Inventory requirements — estimate weekly needs, place or requisition orders from suppliers, and reconcile deliveries against purchase records using department software tools.
  • Meat quality issues — diagnose discoloration, off-odors, or improper aging and make independent decisions on product acceptance, rejection, or markdown in a retail setting.
  • Departmental yield and waste metrics — monitor cutting losses, packaging accuracy, and shrink rates to maintain profitability targets across a full product line.
  • Newer or less experienced cutters — demonstrate correct knife technique, safe equipment operation, and sanitation practices on the job as a working mentor.
  • Supplier relationships — communicate product needs, resolve delivery discrepancies, and evaluate new meat items to support department quality standards.
  • Cross-departmental coordination — work with store management and deli staff to align meat department promotions with broader merchandising plans and seasonal demand.
  • Regulatory and food safety requirements — apply HACCP principles and applicable health codes independently to all cutting, storage, and labeling activities throughout each shift.

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