This program was designed in collaboration with meat processing experts and the input of the Northwest Meat Processors Association to equip you with the basic understanding of humane animal slaughter, carcass dressing, muscle identification, and quality butchery of the main livestock species.
This new certificate program will feature three levels, beginning with:
Level 1: Basic Butchery. Has concluded, the next offering is TBD. To accommodate working adults and those who don’t live near BMCC campus, we are offering these courses in a hybrid format. Some of the learning will take place online from the comfort of your home. Some of the learning will require you to spend a weekend at BMCC.
Levels 2: Meat Safety & Quality builds on the foundation of Level 1 and focuses on the science behind producing safe, high-quality meat products. This level also uses a hybrid format to support working adults, combining weekly online lectures with two hands-on weekend workshops at BMCC. Students will deepen their understanding of meat microbiology, regulatory compliance, sanitation practices, and HACCP planning while gaining practical skills they can apply immediately in industry settings.
Level 3: (Meat Entrepreneurship & Management) will be offered during the 2026-27 school year.
Has concluded, the next offering is TBD.
Online component:
4 in-person weekend 2-day long workshops held at the BMCC campus in Pendleton, OR
Must attend 3 of the 4 weekends to obtain the Level 1 certificate. Workshops #1 and #2 are required. To obtain your certificate of completion, must finish all online course work, attend at least 3 of the 4 weekend workshops, pass a written test, and break one side of beef, pork, or lamb/goat in the presence of a trainer.
It is not required to take all 3 levels of the Master Butcher certificate program. A person could just take Level 1or 2 as stand-alone certificates. However, to take the Level 3 Meat Entrepreneurship & Management certificate requires that Levels 1 & 2 be taken (or an equivalent amount of experience).
Dates:
Online component:
1–2 hours of video lectures per week with OSU Meat Science Instructor Kylie Burris
Basic Meat Science
Microbiology of Meat Foods
Safety Planning
HACCP Certification
Yield and Quality Grading
Regulatory Compliance
2 in-person weekend 2-day long workshops held at the BMCC campus in Pendleton, OR
Must attend both weekend workshops, pass the written online exam, and submit a mock HACCP plan to obtain the Level 2 certificate.
It is not required to take all 3 levels of the Master Butcher certificate program. A person could just take Level 1 or 2 as stand-alone certificates. However, to take the Level 3 Meat Entrepreneurship & Management certificate requires that Levels 1 & 2 be taken (or an equivalent amount of experience).
Registration Fee: $1,000 (please factor in travel costs to Pendleton, OR for 4 weekends as well)
Partial scholarships available based on need. Just answer the scholarship questions on the registration form to be considered.
Payment due Feb. 28th.
