Food Service Excellence - Meat Cutting and Processing


Alison Review


Online(Course Link)


On Demand

Course Categories

Travel, Tourism and Hospitality





Course Fees


No. of Attendant


Acquired Skills/Covered Subjects

  • Describe the composition and characteristics of meat,Describe the chemical changes associated with slaughter,Describe the aging, blooming, and tenderness factors of meat,Describe diseases associated with meat
Provider Name Alison
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About The Provider

Alison is one of the world’s largest free learning platforms for education and skills training. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone.

Alison was founded in Galway, Ireland, in 2007 and has grown organically to become a major force in free online education and skills training. Today, with more than 13 million learners in 195 countries, Alison is changing how the world learns and up-skills.

They are committed to equality and access to education and skills training irrespective of gender, geography, economic status or any other barriers that can so often stunt potential. So they offer a range of free courses that meet the many diverse needs of our learners. The UN declared in Article 26 of the 1946 Declaration of Human Rights that “Education shall be free…”. This statement will always inspire us.

Alison was founded by Alison CEO, Mike Feerick. Mike is a businessman, but one with a difference. He believes in social impact, and that you can build a financially successful business focused on meeting a huge global social need, making education and skills training more accessible for everyone. He invites anyone who believes that too, to support the Alison mission.

Alison is free of charge to you. But it’s still a business – albeit a socially-focused one. We are a social enterprise making our money through advertising, merchandise, and the sale of Certificates and Diplomas, should a graduate choose to buy one.

The free online course Food Service Excellence - Meat Cutting and Processing covers the key procedures and inspection steps in the meat cutting and processing industry. These are essential for any meat product being sold, whether in a retail setting or to restaurants, as they insure high-quality standards in the food service business. This course will also give you a basic understanding of the various meats, meat cuts and terms for meat cuts, in the food service industry.

The course starts with a module on the science and nutrition of meat, where you will learn about the composition of meat, and terms such as marbling. The course also covers the chemical changes that can happen in the animal before and after slaughter, the aging of the meat, the meat fibres and factors affecting tenderness. You will learn about meat colours and how to prevent discoloration of the meat, as well as abnormalities that can be encountered and diseases associated with meat and meat products. You will be informed about human introduced residues of hormones and antibiotics in meat, the nutrition in meat and proper handling and storage procedures.

Next there is a case study which covers the Canadian inspection and grading regulations for the various meats, and how the different meats have different grading types and levels.  In the final module you will be taken through the different cuts of meat taken from the animal carcasses, detailing the prime and sub-prime cuts, which are then broken down into smaller cuts for restaurant and retail use. This course will be of great interest to anyone working in the food service industry, or farmers looking to know more about how their livestock is processed before it reaches retail or restaurants. So start this course today and learn valuable skills about meat cutting and processing for Food Service industry.

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