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.
|Rank||School Name||Students||% of Total||Total On-Campus Cost|
|1||Maricopa Skill Center||15||4%||N/A|
|2||Hinds Community College||12||1%||$8,710|
|3||Eastern Oklahoma State College||6||2%||$12,882|
|4||Bridgerland Applied Technology College||5||1%||N/A|
|5||Jones County Junior College||3||0%||$11,610|
This list indicates the number of students that completed the Meat Cutting/Meat Cutter program at the schools above.
It is not necessarily an indicator of academic rigor or quality of education.
Note that some schools do not have enough data to be ranked, and these schools will not appear in our lists.