Course Description

Red Meat Cutting Basics will run over 4 days covering basic cutting and breaking techniques for beef, pork, and lamb. Participants will learn to identify primalsub-primal and retail cuts, along with their origin, use, relative value, and preparation techniques. They will also learn how to select, use, sharpen and maintain tools/equipment for boning and cutting, and how to package and display meats using common packaging materials. Regulatory requirements and appropriate procedures for sanitation/meat handling in a functional meat processing facility will be integrated into the training.

Participants will receive:

- Plastic Scabbard with Chain

- 5” Curved Boning Knife

- 8” Steak/Breaking Knife

-  1 Round Steel


Funding Opportunities

Eligible participants may qualify for funding through the Canada Job Grant Program.  Please contact your provincial partner for more information.

Nova Scotia: Workplace Innovation Productivity Skills Initiative (WIPSI)

New Brunswick: Canada New Brunswick Job Grant

Prince Edward Island: Canada PEI Job Grant

Newfoundland: Canada NL Job Grant

Funding may also be available through your provincial Departments of Agriculture.  To inquire contact your local office. 


"Chris is an effective instructor, blending knowledge, instruction and humour while also drawing on the collective knowledge of the participants. Well done."

"Enjoyed very much! The instructor did a wonderful job of accommodating everyone’s ability and skills."

Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrolment. Please complete a Course Inquiry so that we may promptly notify you when enrolment opens.
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