Did you find you find yourself staring at an empty meat shelf at the grocery store last spring, wishing you knew more about the meat that was available to buy?

Maybe you’ve thought about buying direct from a local rancher, but aren’t sure how to go about it.

Or you’ve thought about raising a calf, lamb, or hog of your own, but have no idea what to request from the butcher come butcher time?

We’ve got you covered.

At this workshop, we’ll help take the mystery out of meat buying, processing, and preparing. We’ll cover primal cuts, but spend the majority of our time on the common retail cuts you will find at the grocery store, or local meat-market.

Beef

• When it comes to beef, there are several questions you might be asking yourself.
• Should I pay extra for “Grass Fed” beef?
• Do I need Certified Angus Beef?
• Can I buy from my neighbor?
• Does the quality grade of the cut of meat matter?
• What cut of meat do I need for this recipe?
• Not all cuts of meat are created equal, and the “wrong” cut of meat, can decrease the quality and enjoyability of your dish.

Pork

• Many of the same questions you might ask yourself regarding beef translate to pork, as well.
• Is “Pastured Pork” really better?
• Can I buy from my neighbor?
• What can I buy that won’t turn out dry?
• Can I substitute beef/lamb/pork/chicken interchangeably?

Chicken

• Chicken is the number one species consumed by Americans.
• What chicken cut is best for my dish?
• Why is some meat dark, and some meat light?
• How do I keep my chicken from getting dry or rubbery?

Lamb

• Lamb, while a less common meat consumed, is a delicious option, and the staple for some cultural dishes.
• Where can I buy fresh lamb?
• How do I cook lamb?

No matter which species you prefer, you’re sure to walk away from this workshop with increased knowledge of meat products produced by each species. You’ll also be able to make informed decisions when it comes to selecting meat at your retail outlet of choice.

Labeling, food handling guidelines, and cooking recommendations will also be included in this workshop.

To enroll or for more information, please contact Julie Griffin: 918-352-4516

Campus	Dates	Hours	Times	Tuition
Campus: Industrial and Safety Training	Dates: 11/4/21	Hours: 2	Times: 6:30p-8:30p	Tuition: $20

Certification verifies individuals possess an in-depth knowledge of food safety procedures and standards necessary to thrive in the food industry. 

Food Chemistry Principles  

• Chemical Properties of Food  
• Chemical Changes Related to Cooking & Food Processing  
• Food Production Processes (fermentation, leavening, retrogradation, syneresis, gelatinization, gelation, pickling) 

Food Handling, Packaging & Storage Procedures  

Sanitary Food Handling Practices  

• Food Packaging Regulations  
• Cold Food Storage Methods  
• Food Additives  
• Food Preservation Techniques (irradiation, dehydration, canning, pasteurization, freezing) Food Packaging & Labeling Guidelines 

Food Safety & Sanitation Methods 

• Workplace Safety Procedures 
• Food Industry Inspections 
• Food-borne Illness Prevention Strategies 
• Sanitation Procedures 
• Sanitation Laws & Regulations 

Hazard Analysis Critical 

Control Point (HACCP) Systems 

• Hazards in Food Processing 
• Hazard Analysis Process 
• Critical Control Points Identification 
• Establishing Critical Limits 
• Monitoring of Critical Limits 
• Methods for Taking Corrective Actions 
• Establishing Verification Procedures 
• Record-keeping Procedures 

ENROLL & PAY HERE (this link will take you off the Central Tech website)

For help enrolling or for more information, please contact James Gordon: james.gordon@careertech.ok.gov or 1-405-743-5518

Campus	Dates	Tuition
Campus: Online	Dates: Self-paced	Tuition: $75

The American Meat Science Association (AMSA) Meat Evaluation Certification verifies individuals are better prepared to enter fields related to the meat animal industry, which includes production and processing. 

Meat Science 

• Animal Care & Handling Procedures 
• Meat Nutrition 
• Meat Storage & Handling 
• Meat Cookery Techniques 
• Processed Meats 
• Food Industry Safety 

Animal Harvesting Procedures 

• Inspection Regulations & Policies 
• Animal Harvest Process 
• Animal Byproducts 

Carcass & Cuts Evaluation 

• Beef Evaluation (carcasses, full loins, rounds, short loins/ribs, retail cuts) 
• Pork Evaluation (carcasses, hams, loins, retail cuts) 
• Lamb Evaluation (carcasses, retail cuts) 

USDA Beef Grading 

• USDA Quality Grading 
• USDA Yield Grading 

Retail Cut Fabrication 

• Beef Retail Cuts 
• Pork Retail Cuts 
• Lamb Retail Cuts 
• Variety Meats 
• Processed Meats 

ENROLL & PAY HERE (this link will take you off the Central Tech website)

For help enrolling or for more information, please contact James Gordon: james.gordon@careertech.ok.gov or 1-405-743-5518

Campus	Dates	Tuition
Campus: Online	Dates: Self-paced	Tuition: $75

The American Meat Science Association (AMSA) Culinary Meat Selection and Cookery Certification verifies individuals possess knowledge and skills needed to thrive within the restaurant and culinary industries. 

CULINARY FOUNDATIONS 

• Knife Care & Use 
• Knife Sharpening Procedures 
• Cutting Techniques 
• Mise en place 
• Proper Storage Practices 

MEAT SCIENCE & FOOD SAFETY PRINCIPLES 

• Nutritional Composition of Meat 
• Meat Storage & Handling Procedures 
• Meat Purchasing Specifications 
• Food Microbiology Practices 

MEAT & POULTRY OVERVIEW 

• Culinary Meat Fabrication Procedures (beef, pork) 
• Meat Cookery Techniques 
• Culinary Poultry Fabrication Procedures (chicken, duck, turkey) 

BEEF GRADING PROCEDURES 

• USDA Quality Grading 
• USDA Yield Grading 

RETAIL CUT IDENTIFICATION 

• Beef Retail Cut Identification 
• Pork Retail Cut Identification 
• Lamb Retail Cut Identification 
• Variety Meats Identification 
• Poultry Parts & Products Identification 

ENROLL & PAY HERE (this link will take you off the Central Tech website)

For help enrolling or for more information, please contact James Gordon: james.gordon@careertech.ok.gov or 1-405-743-5518

Campus	Dates	Tuition
Campus: Online	Dates: Self-paced	Tuition: $75