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CIP PROGRAM: 12.0506
Meat Cutting/Meat Cutter.

Summary: 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.

U.S. Bureau of Labor Statistics - Related Occupations

There are no occupations related specifically to this program.

National Completion Rate Trends

Year Associate'sBachelor'sMaster's
2020 2 - -
2021 4 - -
2022 2 - -
2023 2 - -
2024 3 - -
Change - - -

Related CIPs

12 CULINARY, ENTERTAINMENT, AND PERSONAL SERVICES.
12.05 Culinary Arts and Related Services.
12.0500 Cooking and Related Culinary Arts, General.
12.0501 Baking and Pastry Arts/Baker/Pastry Chef.
12.0502 Bartending/Bartender.
12.0503 Culinary Arts/Chef Training.
12.0504 Restaurant, Culinary, and Catering Management/Manager.
12.0505 Food Preparation/Professional Cooking/Kitchen Assistant.
12.0506 Meat Cutting/Meat Cutter.
12.0507 Food Service, Waiter/Waitress, and Dining Room Management/Manager.
12.0508 Institutional Food Workers.
12.0509 Culinary Science/Culinology.
12.0510 Wine Steward/Sommelier.
12.0580 Reserved.
12.0599 Culinary Arts and Related Services, Other.

Institutions granting degrees in Meat Cutting/Meat Cutter.

Institution Degrees Granted (2024)5-Year Change