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Meat Cutting/Meat Cutter

A program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. Includes instruction in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.

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Eastern Oklahoma State College is a public, 2-year institution established in Wilburton, with satellite academic centers in McAlester, Idabel, and Antlers. Eastern primarily offers career-oriented academic programs, including Business, Agriculture...


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