Developed in collaboration with the American Meat Science Association, the Meat Evaluation Certification requires students to define the major factors utilized in carcass grading and evaluation.



Certification Overview

The Meat Evaluation Certification provides students with 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 11 modules and a 100-question final certification exam.

startquotesbl.pngAll 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


  • Agricultural Science


  • Define and understand the USDA grading standards for both quality and yield.
  • Understand the fundamentals of and selection criteria for beef, pork and lamb carcass and cut evaluation.
  • Identify primal and retail cuts of beef, pork and lamb as well as identify muscle and bone characteristics and cooking method of each.
  • Understand the harvesting and fabrication process for beef, pork and lamb.


  • Background of the American Meat Science Association
  • Harvesting of Livestock
  • Meat Science & Food Handling
  • Meat Judging Fundamentals
  • Beef Grading: Quality
  • Beef Grading: Yield
  • Retail Cut ID
  • Beef Forequarter: Fabrication & Retail ID
  • Beef Hindquarter: Fabrication & Retail ID
  • EXCEL Beef Plant: Fabrication
  • EXCEL Pork Plant: Fabrication
  • AMSA Meat Evaluation Certification Review