Butcher Training
Old-world butchery is a dying trade. We’re here to revive it.
With nearly 20 years of butcher experience, we’ve picked up some tips and tricks along the way. Whether its on the kill floor, in the classroom, or virtually, we can customize a training to fit your needs.
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Humane Handling: Education on livestock flight zones and proper driving pressure to reduce stress and injury risk
Humane Slaughter: Covers stunning procedure and how to determine effectiveness, safe shackling to prevent injury from involuntary kicking, bleeding, and head skinning techniques to reduce mess and waste/wastewater volume
Skinning: Precise method and motions to reduce carcass contamination and maximize yields while decreasing physical exertion
Evisceration: Best practices to remove organs and digestive tract to avoid contamination of carcasses, and what to look for to identify infection and illness.
Knife Safety, Sharpening, and Skills: Systematic knife sharpening and maintenance to reduce labor cost and knife replacement. Different knife positions and angle of approach for safety, ergonomics, and efficiency in slaughter and processing
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Knife Safety, Sharpening, and Skills: Systematic knife sharpening and maintenance to reduce labor cost and knife replacement. Different knife positions and angle of approach for safety, ergonomics, and efficiency in slaughter and processing.
Carcass Breakdown: Proper cutting location to isolate primals for maximum yield. Strategy and method to reduce labor and physical exertion.
Retail/Wholesale Cutting: Appropriate process flow to achieve highest profit margins and reduce loss. Portion cutting and presentation. Value added and product reworking. Identification and isolation of retail cuts.Trim Specifications
Packaging and Labeling: Methods and maneuvers for attractive packaging in Vacuum Seal and Butcher/Freezer Paper. Packaging waste reduction.
Equipment setup, use , maintenance, and troubleshooting: Basic setup and practical application of equipment and machinery systems. Troubleshooting and maintenance. (lots of new equipment needs adjustment before first use. ex. wired backwards, off balance, blade alignment)
Basic SOP and HACCP Implementation: Proper method and procedures to comply with USDA requirements. (Ex. Proper organic acid spray methods, trim methods for zero tolerance that reduce loss)
What Clients Are Saying
“I learned a lot that I didn’t know when I walked in. I’ve been a meat cutter at a grocery store and all our meat came in pre-packaged. Unified Fields taught us everything from start to finish in the kill floor all the way into the cutting room. I am still working on getting my skinning right and they’ve been there every time making sure I'm doing it right. I’ve learned a lot from them. They’ve done a great job.”
— Larry, Staff at Burly Brother’s Country Butchery
“This training more than doubled our throughput. Our staff is way more efficient and skilled now.”
— Jason Cheplic, Finleyville, PA
“I’ve been a meat cutter for a little over 20 years now. What I enjoyed most was listening and trying to take in as much as I could from Ben and Chris. These guys are great trainers. They’re not rude about it. They don’t hustle you along. They’re showing things and stopping to explain them to you as you go along which makes the whole process a little more comfortable.”
— Jeremy, Attica, NY
Workforce Recruiting
Need to staff up your new or existing meat processing operation? We might just know the right person for the job. With decades of experience in the meat processing world, we’ve gotten to know (and train) a few people who have the skills you’re looking for. Get in touch to tap into our workforce network.
