Programme Overview
The Meat Cutting Technician programme provides comprehensive, hands-on training to teach students how to prepare and process meat carcasses across all species — from beef and pork to sheep, lamb, goat, and chicken.
Training runs over a 5–6 month period with 15–20 days of classroom time. Students also spend time in the workplace applying their skills between sessions.
Key Benefits
Training Modules
| Module | Learning Outcomes |
|---|---|
| Hygiene & Safety | Personal hygiene, workplace hygiene, equipment hygiene, production hygiene |
| Butchery Equipment | Use & operation, maintenance, disassembly, cleaning and assembly of all butchery equipment |
| Supply & Cold Chain | Cold chain maintenance, receiving, slaughtering techniques, carcass meat and bone charts, red meat classification |
| Minced Meat Production | Good manufacturing practice, sausage casing, spice batch packs, raw material selection, mincing, form & fill, value-add products |
| Beef (Fore & Hindquarter) | Receiving & handling carcass, breaking into primal cuts, cutting retail cuts, de-boning, value-add products, cooking methods |
| Pork | Receiving & handling, primal cuts, retail cuts, de-boning, value-add products, cooking methods |
| Sheep / Lamb / Goat | Receiving & handling, primal cuts, retail cuts, de-boning, value-add products, cooking methods |
| Chicken | Receiving & handling, cutting & de-boning poultry into primal and retail cuts, value-add products |
| Merchandising | Counter layout, display techniques, shrinkage prevention, pricing & packing, stock rotation & storage |
| Cured Meat Products | Brining, salting & drying meat, biltong and drywors manufacturing |
| Butchery Calculations | Cutting tests (Beef, Pork, Sheep, Chicken), production costings, filling capacity, temperature controls |
Training Schedule
Certification