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Meat Cutting
Chicken Cuts Explained
The most common cuts of chicken have official names and descriptions, as outlined in this downloadable PDF.
HACCP
Record Review Checklist
Use this one-page reminder to help you keep track of regulation citations and required HACCP action steps and sign-off requirements.
Principles of Meat Science
Understanding Woody Breast Meat
Refer to this document for more details about the causes of woody breast, the severity levels and whether it can be used in your meat value stream.
Latest Courses
Sep 9, 2024-Sep 24, 2024
MSU Extension Meat Cutter Training Course
The MSU Extension Meat Cutter Training Course is a hands-on introduction to cutting beef and pork.
Sep 17, 2024-Sep 19, 2024
IDDBA Leadership Certificate Program
During the three day seminar, participants will learn how to navigate the business world today and of tomorrow.
Sep 17, 2024-Sep 19, 2024
Wisconsin Meat Processing School
Participants will learn the practical science and art of sausage-making & meat curing from a team of university instructors, supplier specialists, and award-winning “wurstmachers”.
Latest Events
Sep 17, 2024 2:00 pm
Weathering the Worst: Risk Management for Meat & Poultry Processors
Risk comes in all sizes and shapes for meat and poultry. Learn more about how to prepare and minimize risk to your business.
Sep 19, 2024 12:00 pm
Meat Institute Regulatory Services Update
From appealing non-compliance reports to product labeling to recent inspection issues and policy updates, the Meat Institute's bi-monthly Regulatory Services Update provides members access to experts
Oct 9, 2024-Oct 11, 2024
Meat Institute Protein Pact Summit
The Protein PACT Summit, the premier event for meat industry leaders, returns for its fourth year.