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  1. Programs
  3. ANIMAL AND FOOD/MEAT SCIENCE

ANIMAL AND FOOD/MEAT SCIENCE

Eastern Oklahoma State College

Associate's DegreeCIP: 12.0506

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Wilburton, Oklahoma

    1301 W Main St, Wilburton, Oklahoma, 74578-4999

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 51-3023.00

Skills

SpeakingActive ListeningCritical ThinkingSocial PerceptivenessMonitoringOperations MonitoringOperation and ControlTroubleshootingService OrientationReading ComprehensionTime Management

Knowledge

Customer and Personal ServiceFood ProductionProduction and ProcessingEnglish LanguageSales and Marketing

Abilities

Arm-Hand SteadinessManual DexterityNear VisionControl PrecisionOral ComprehensionOral ExpressionProblem SensitivityFinger DexterityStatic StrengthTrunk StrengthInformation OrderingCategory FlexibilitySelective Attention

Tasks

  • Remove bones, and cut meat into standard cuts in preparation for marketing.
  • Sever jugular veins to drain blood and facilitate slaughtering.
  • Tend assembly lines, performing a few of the many cuts needed to process a carcass.
  • Prepare and place meat cuts and products in display counter to appear attractive and catch the shopp
  • Wrap, weigh, label, and price cuts of meat.
  • Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking
  • Clean and sanitize meat cases and cutting equipment.

Technology

Accounting softwareSpreadsheet softwareOffice suite softwareInventory management softwareEnterprise resource planning ERP softwareElectronic mail softwareWord processing software

Tools

Bacon slicersBelt conveyor systemsBlast chillersButcher knivesCarcass branding machinesCasing stuffing machinesChop cutting machinesCubing machinesDehairing machinesElectrical stunning equipmentFood cooling equipmentFood scalesHoisting equipmentIndustrial forkliftsKnife sharpenersAir knivesAnti-griddlesAuto feed grindersBalersBeef shacklesBeef splitting sawsBone dustersBoning hooksBoning knivesBowl choppersBreaking knivesBrisket cuttersButcher saws

Work Values

RelationshipsSupportIndependenceAchievementWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

  • Slaughterers and Meat Packers51-3023.00
  • Butchers and Meat Cutters51-3021.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

  • Standard primal and sub-primal cuts — perform accurately and consistently with minimal oversight on a mid-volume processing line.
  • Bone removal from beef, pork, or poultry carcasses — execute using proper knife angles and strokes to meet standard yield specifications.
  • Multiple assigned stations on the assembly line — rotate among several cut positions and maintain required throughput without direct instruction.
  • Slaughtering procedures including jugular vein severance — carry out in compliance with USDA and facility protocols under routine operating conditions.
  • Knife sharpening and edge maintenance — perform independently between tasks to sustain cutting efficiency and reduce injury risk on the floor.
  • Co-worker communication across noisy processing environments — convey clear, concise instructions and status updates to adjacent line workers.
  • Product weight and trim specifications — monitor cut output against posted standards and adjust technique when deviations are noticed.
  • Inventory management software for daily production tallies — enter basic yield and waste data accurately at end-of-shift in the plant office.
  • Temperature and refrigeration conditions in the cooler and on the floor — observe and flag irregularities to the shift supervisor promptly.
  • Stress and physical fatigue during high-volume production runs — apply self-control and dependable work habits to sustain quality across a full shift.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported