Beef Harvest and Carcass Fabrication

Beef Harvest and Carcass Fabrication

The Beef Harvest and Carcass Fabrication course is a unique hands-on learning opportunity for those who wish to learn meat processing skills.  The course is designed and taught by University of Arizona Animal & Comparative Biomedical Sciences faculty, and it meets at the University of Arizona Food Product and Safety Lab (FPSL).  The FPSL is a state of the art, USDA inspected processing facility that includes full harvesting facilities, processing and fabrication rooms, and interactive teaching and learning spaces.  It is the only facility of its kind in the Southwest.

The course is limited to eight participants, to ensure each participant can derive maximum benefit from a hands-on portion of the course and interaction with the instructor.

Thanks to a generous grant from the USDA, we are able to offer a 50% discount on the course registration fee. The normal cost of this course is $2,100. Participants in this course will pay just $1,050.

Who Should Take This Course?

Beef Harvest and Carcass Fabrication is focused on techniques used in very small to medium sized meat processing operations.

This course is open to the public. You do not need to be a University of Arizona student to take the course. This course is open to anyone who wants to learn or improve their meat processing skills, including those who are:

• Seeking employment in meat processing.
• Starting a meat processing business.
• A current meat processor who wants to improve their skills.
• In a beef processing management position but want to know the hands-on skills.
• Interested in learning beef processing skills for processing their own meat.

No prior experience is necessary; however, those with experience may also enroll to improve their skills.

What You Will Learn

The five-day course provides participants with the opportunity to gain practical skills in cattle harvest and carcass fabrication:

• Cattle harvest, including humane harvest techniques and all steps in carcass dressing – two half-days (one observing, one hands-on)
• Beef carcass fabrication, including bone-in and boneless techniques, retail cutting, and ground beef production – four days (hands-on)
• Packaging and storage, meat color, sanitation, food safety, inspection, knife sharpening