Cut your path to a skilled trade
There’s something primal about the aroma of a slow-cooked roast filling the air, or the sizzle of a perfectly grilled steak on the grill. Slicing these cuts of meat requires skill, precision, and an understanding of the entire process, from farm to plate. If you’re looking to master the art of butchery and meat cutting, this program will teach you the techniques needed to safely harvest, process and prepare top-quality cuts that elevate every meal.
At CLC you’ll learn professional meat cutting, trimming, boning and packaging. The program covers farm practices, food safety, sanitation, customer service and regulatory compliance. You’ll also gain hands-on experience in sausage-making, curing and operating a retail butcher shop, preparing you for any role in the meat industry. Whether you’re looking to start a new career or enhance your cooking skills, we’ve got the training to take your passion for meat to the next level.
Location: Staples Campus
Fast Facts
You’ll learn and practice the core skills of meat cutting safety and efficiency.
The CLC Meat Cutting and Butchery program is the only hands-on program in Minnesota.
Hands-on training in a state-of-the-art facility!
US Annual Job Openings 16,100
Currently Employed
139,100
The CLC Promise
Central Lakes College promises to provide you with an extraordinary education
that is affordable, accessible and enhances quality of your life.
Program Instructors
*Source: CareerOneStop – US Dept. of Labor