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𝙒𝙚 𝙖𝙧𝙚 𝙚𝙭𝙘𝙞𝙩𝙚𝙙 𝙩𝙤 𝙖𝙣𝙣𝙤𝙪𝙣𝙘𝙚 𝙩𝙝𝙖𝙩 𝙚𝙣𝙧𝙤𝙡𝙡𝙢𝙚𝙣𝙩 𝙞𝙨 𝙣𝙤𝙬 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙤𝙪𝙧 𝙁𝙖𝙧𝙢 𝙩𝙤 𝙍𝙚𝙛𝙧𝙞𝙜𝙚𝙧𝙖𝙩𝙤𝙧 𝙏𝙧𝙖𝙞𝙣𝙞𝙣𝙜 𝙋𝙧𝙤𝙜𝙧𝙖𝙢! This introductory course provides students with a hands-on learning experience in the art and science of meat cutting, with a focus on beef and pork. Participants will gain practical skills and industry knowledge while learning how to safely and efficiently process carcasses into primal, subprimal, and retail cuts. Throughout the course, students will explore: 🔪 Animal Anatomy & Terminology – Learning to identify key cuts 🦺 Tools & Safety – Proper handling and care of knives, saws, and equipment 🥩 Cutting Techniques – Step-by-step processing from whole carcass to retail-ready portions 🧼 Sanitation & Food Safety – Best practices for cleanliness, product handling, and contamination prevention 📋 Regulatory Compliance – Understanding USDA and PA Department of Agriculture guidelines 📦 Yield & Quality – Maximizing product value while reducing waste ❄️ Storage & Handling – Safe refrigeration, packaging, and food safety procedures By the end of the program, participants will have the confidence and foundational skills needed to prepare a variety of beef and pork cuts for retail or food service settings while following industry safety and sanitation standards. 🌟 We look forward to providing this unique training opportunity and helping students build valuable workforce skills in the agriculture and food processing industries. 📞 For more information or to enroll, please contact the school at 814-653-8265 or email [email protected]