2026 Meat Cutting Training Update
As many of you know, the IRSSC has been collaborating with the State of Maine, including outreach to universities and colleges, as well as working with Flower Hill Institute and industry leader Dave Carter to explore workforce development solutions. Read more at Flower Hill Institute.
Why Hands-On Meat Training Matters
Retail meat cutting is a highly technical, skill-based profession. It cannot be mastered through videos alone. It requires hands-on practice, repetition, supervision, and evaluation.
1. Food Safety & Compliance
Critical skills such as proper cutting, grinding, storage temperatures, sanitation, and cross-contamination control must be practiced — not just observed.
Breaking down primals and sub-primals correctly, trimming to maximize yield, grinding safely, and wrapping for optimal shelf life are tactile, hands-on competencies.
2. Product Quality & Presentation
Accurate portioning, proper trim levels, and clean, consistent cuts directly influence customer satisfaction and repeat business. Presentation impacts perceived value — and ultimately drives sales.
These competencies directly affect:
- Product presentation
- Food safety compliance
- Customer confidence
- Practical training and structured evaluation ensure retail staff are competent, confident, and professionally prepared.
We are currently sharing several training videos as an interim resource.
Fabricating Beef Subprimals for Retail Sale
Pork Fabrication – Retail Cuts (Video)
However, we are actively still exploring the development of dedicated training locations and potentially a mobile training service to support hands-on meat cutting instruction across the state. Additionally, we are exploring case-ready meat programs.
We will continue to provide updates on our initiatives.
(Photo by Mark Stebnicki: https://www.pexels.com)