The AMSA Meat Evaluation Certification was developed to provide formal training opportunities to enhance and expand education for a future generation of meat scientists.
The certification addresses industry valued and accepted standards produced by the American Meat Science Association (AMSA), and the certification serves as a validation of knowledge and skills needed to excel in the meat industry. Those who earn the certification are more qualified and prepared to enter careers associated with meat carcass quality grading, meat handling and food safety. Additionally, the certification allows employers to connect with more skilled candidates.
To view the TEKS-alignment document for each course in the sequence, click on the course name below.
The certification exam consists of 100 questions and assesses knowledge and concepts from the following industry standard areas.
MEAT SCIENCE PRINCIPLES
Animal Care & Handling Procedures
Meat Storage & Handling
Meat Cookery Techniques
Food Industry Safety
ANIMAL HARVESTING PROCEDURES
Inspection Regulations & Policies
Animal Harvest Process
CARCASS & CUTS EVALUATION
Beef Evaluation (carcasses, full loins, rounds, short loins/ribs, retail cuts)
Pork Evaluation (carcasses, hams, loins, retail cuts)
Lamb Evaluation (carcasses, retail cuts)
USDA BEEF GRADING
USDA Quality Grading
USDA Yield Grading
RETAIL CUT FABRICATION & IDENTIFICATION
Beef Retail Cuts
Pork Retail Cuts
Lamb Retail Cuts
The American Meat Science Association is a broad-reaching organization of individuals that discovers, develops and disseminates its collective meat science knowledge to provide leadership, education and professional development. Their passion is to help meat science professionals achieve previously unimaginable levels of performance and reach even higher goals. They accomplish this by fostering a learning community of meat scientists, industry partners, outside thought leaders and other stakeholders who embrace this vision.
AMSA is an individual membership organization of more than 1,000 meat scientists representing major university research and teaching institutions and meat processing companies in the United States and internationally. Its members conduct basic and applied research and education programs in muscle growth and development, meat quality, food safety, processing technology and consumer and marketing issues relevant to the international meat industry. For more information, visit www.meatscience.org.
If you are an employer looking to verify a potential applicant's credentials, please fill out the form to the right. We will contact you with the status of the certification number you provide.
If you do not have a certification number, please contact our customer support team to verify your candidate at: email@example.com or 1-800-922-9965