Vocational meat cutting programs are typically one month to 12 months long. Shorter programs are for basic training, while more advanced certification requires up to a year. Students can enter an apprenticeship program, which usually lasts 2 years. A meat cutting career includes on-the-job training in a relevant setting.
Meat cutting and processing programs are offered by vocational and technical schools. Students learn to manage inventory and maintain merchandise, as well as knife handling, portion control, food safety, sanitation and meat storage. They also are trained in cutting and wrapping meat. The proper use of tools such as grinders, slicing machines and cleavers are taught as well.