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Meat Evaluation Certification
endorsed by the American Meat
Science Association

 
 
 

About the Certification

The Meat Evaluation Certification endorsed by the American Meat Science Association requires students to define the major factors utilized in carcass grading and evaluation. They are asked to display a thorough understanding of meat carcass quality grading, meat handling and food safety as well as the slaughter and fabrication process. The certification consists of 12 modules and a 100-question final certification exam.

startquotesbl.png  All of the [American Meat Science Association] membership is interested in trying to find ways to make up the shortage that we presently have in the United States for meat scientists...  endquotebl.png

Gary C. Smith, Ph.D.
American Meat Science Association

Learning Objectives

  • Define the major factors utilized in carcass grading as well as carcass and cut evaluation. 
  • Understand the fundamentals of judging beef, pork and lamb carcasses.
  • Understand the USDA grade standards.
  • Identify cuts of meat as well as muscle and bone.
  • Understand slaughter and fabrication process.

Certification Lessons

1: Background of the American Meat Science Association
2: Harvesting of Livestock
3: Meat Science & Food Handling
4: Meat Judging Fundamentals
5: Beef Grading: Quality
6: Beef Grading: Yield
7: Retail Cut ID
8: Beef Forequarter: Fabrication & Retail ID
9: Beef Hindquarter: Fabrication & Retail ID
10: EXCEL Beef Plant: Fabrication
11: EXCEL Pork Plant: Fabrication
12: AMSA Meat Evaluation Certification Review