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Beef

Iowa Lakes Community College

CertificateAcademic

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

No description available.

Credits

8 credits

Format

In-Person

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Program Pathways

Credentials this program stacks toward

No program pathways.

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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

No scholarships listed.

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Locations

Where this program is offered

  • Iowa

    Iowa

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 51-3022.00

Skills

Active ListeningSpeakingCritical ThinkingMonitoringJudgment and Decision Making

Knowledge

Production and ProcessingFood ProductionPublic Safety and SecurityMathematicsAdministration and Management

Abilities

Arm-Hand SteadinessControl PrecisionNear VisionOral ExpressionSelective AttentionManual DexterityTrunk StrengthOral ComprehensionProblem SensitivityInformation Ordering

Tasks

  • Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
  • Weigh meats and tag containers for weight and contents.
  • Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
  • Clean meat cutting equipment.

Technology

Inventory management softwareSpreadsheet softwarePoint of sale POS softwareInternet browser software

Tools

Blast chillersBone dustersBoning knivesBox cuttersButcher knivesCubing machinesDerinding machinesElectric meat grindersFloor jacksForkliftsGamb sticksHamburger patty makersHand sawsHoisting equipmentKitchen shears

Work Values

SupportRelationshipsWorking ConditionsAchievementIndependenceRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium51-3022.00Meat, Poultry, and Fish Cutters and Trimmerstitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Knives, cleavers, and bandsaws — operate with consistent precision to cut and trim assigned meat cuts with reduced oversight.
  • Quality inspection — identify and remove defects, bruises, and excess fat from meat products routinely across a full production shift.
  • Weight tagging — independently weigh portions and accurately label containers for weight and contents within acceptable tolerances.
  • Byproduct routing — separate and route meats and byproducts to specified containers in a fast-paced processing environment.
  • Production pace — maintain cutting output rates that meet line throughput targets while sustaining safety practices.
  • Equipment condition monitoring — observe knives, saws, and cleavers for dullness or defects and report maintenance needs promptly.
  • Inventory software entry — log completed production quantities and container contents into inventory management software at shift close.
  • Verbal communication — clearly relay quality or safety concerns to a supervisor or line lead during active production.
  • Packaging compliance — verify that sealed containers meet weight, labeling, and sealing specifications before staging for shipment.
  • Stress management — sustain attention to detail and safe tool handling through repetitive tasks during high-volume production periods.

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