Meatcutters and Meat Packers

High School

Most employers prefer applicants who have a high school diploma and the potential to develop into managers. Subjects that will help high school students in this career include business and business math, bookkeeping, family and consumer science, and food preparation. Shop classes are also useful for helping students learn to handle and take care of tools and equipment. High school courses in agriculture, biology, chemistry, cooking, and other food-related classes may be useful.

Postsecondary Training

The majority of meatcutters and meatpacking workers acquire their skills on the job, many through apprentice programs. A few attend schools specializing in the trade, but they need additional training and experience before they can work as meatcutters. Prospective meatcutters applying for union jobs are required to complete an apprenticeship of two to three years before achieving full journeyworker status.

Trainees begin by doing odd jobs such as removing bones and fat from retail cuts. Gradually they are taught how to use power tools and equipment, how to prepare various cuts of meat, poultry, and fish, and how to make sausage and cure meats. Later they may learn such things as inventory control, meat buying, and recordkeeping. Those in an apprentice program must pass a meatcutting test at the end of their apprenticeship.

According to the American Meat Institute, some positions in the industry require extensive training and education. Many employees have undergraduate and graduate degrees in meat, animal, and food science. Others are experts in safety, sanitation, and industrial engineering.