Meat Merchandising Technology
CIP Name
Meat Cutting/Meat Cutter
Current Year
CIP Code
12.0506
Service Area Definition
Agriculture
Service Area Code
F
Non-Traditional Program
N
About
The Meat Merchandising Technology pathway is an instructional program that prepares individuals for various related phases of processing, marketing, and merchandising of meats, catering, food preparation, and value-added products. Included is instruction in meat merchandising, which includes slaughtering, chilling, aging, quartering, and cutting and/or inspecting pork, beef, lamb, poultry, goats, wild game, and fish.
Previous Versions
Provided below is a prior year version of this pathway. While we suggest you utilize the current year version, we have guidelines on how you can use the prior year version for this semester, and then switch to the current year next semester.