Food Service Excellence - Meat Cutting and Processing

Learn about the standards and procedures for meat processing in this free online Food Service industry course.

Tourism and Hospitality
Free Course
This free online course will give learners a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. You will also learn about the inspection and grading regulation for the various meats. Start this course today and learn about the key procedures and inspection steps in the meat cutting and processing industry.
  • Duration

    2-3 Hours
  • Assessment

  • Certification

  • Responsive






View course modules


The free online course Food Service Excellence - Meat Cutting and Processing covers the key procedures and inspection steps in the meat cutting and processing industry. These are essential for any meat product being sold, whether in a retail setting or to restaurants, as they insure high-quality standards in the food service business. This course will also give you a basic understanding of the various meats, meat cuts and terms for meat cuts, in the food service industry.

The course starts with a module on the science and nutrition of meat, where you will learn about the composition of meat, and terms such as marbling. The course also covers the chemical changes that can happen in the animal before and after slaughter, the aging of the meat, the meat fibres and factors affecting tenderness. You will learn about meat colours and how to prevent discoloration of the meat, as well as abnormalities that can be encountered and diseases associated with meat and meat products. You will be informed about human introduced residues of hormones and antibiotics in meat, the nutrition in meat and proper handling and storage procedures.

Next there is a case study which covers the Canadian inspection and grading regulations for the various meats, and how the different meats have different grading types and levels.  In the final module you will be taken through the different cuts of meat taken from the animal carcasses, detailing the prime and sub-prime cuts, which are then broken down into smaller cuts for restaurant and retail use. This course will be of great interest to anyone working in the food service industry, or farmers looking to know more about how their livestock is processed before it reaches retail or restaurants. So start this course today and learn valuable skills about meat cutting and processing for Food Service industry.

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Learning Outcomes

Upon successful completion of this course you will be able to:

  • Describe the composition and characteristics of meat
  • Describe the chemical changes associated with slaughter
  • Describe the aging, blooming, and tenderness factors of meat
  • Describe diseases associated with meat
  • Describe the nutritional value of meat
  • Describe the handling and storage of meat and meat products
  • Identify meat inspection levels and agencies
  • Define the meat inspection process
  • Describe grading regulations for meat
  • Describe the muscle and bone structure of meat
  • Identify suitable cuts of meat for various cooking methods
  • Identify primal cuts of beef, lamb, pork, and veal
  • Identify secondary cuts of beef, lamb, pork, and veal
  • Describe variety meats and offal
  • Describe cuts of game


All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire official Certification, which is a great way to share your achievement with the world. Your Alison Certification is:

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An indication of your commitment to continuously learn, upskill and achieve high results
An incentive for you to continue empowering yourself through lifelong learning

Alison offers 3 types of Certification for completed Certificate courses:

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