Meat Science - Certificate | Texas A & M University-College Station

Skills & Competencies

Skills developed through this program

Auto-populatedfrom 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-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium51-3021.00	Butchers and Meat Cutters	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

Primal and sub-primal beef, pork, and poultry cuts — break down and trim with reduced oversight to meet standard portion specifications in a full-service meat department.
Custom meat orders placed by customers — prepare special cuts such as butterflied chops or boneless roasts with minimal guidance in a retail butcher setting.
Roasts and stuffed meat products — shape, lace, and tie using a boning knife, skewer, and twine to produce sale-ready items independently.
Meat display counters — stock and rotate product daily to maintain visual appeal and freshness standards throughout a store shift.
Wrapped and labeled meat packages — verify accurate weights, prices, and sell-by dates using department scales and labeling equipment routinely.
Received meat shipments — inspect for temperature compliance, correct grade, and packaging integrity to ensure quality before acceptance.
Ground meat products — operate and clean grinding equipment to produce consistent texture and blend ratios for a grocery meat case.
Inventory tracking sheets or basic spreadsheet software — update stock levels and flag reorder needs to maintain adequate supply in a retail meat room.
Customer service interactions — apply active listening and clear speaking to explain cuts, cooking methods, and pricing in a full-service counter environment.
Time pressure during peak shopping hours — manage multiple cutting, packaging, and display tasks efficiently without compromising food safety standards.

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.