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