Stampede Meat’s Butcher Certification Program encompasses a combination of lecture and hands-on work to help employees develop a rich understanding of meat fundamentals and cutting techniques. We focus on engaging employees with interactive activities, curriculum supplements, skill challenges, rewards and recognition.
The purpose of this program is twofold and consists of:
- Training Stampede employees to become certified butchers to improve their understanding of meat fundamentals and butchery skills.
- Enhancing Stampede’s competitive advantage we have in the marketplace by producing a better hand-crafted, higher-quality product through the skilled hands of our employees.
Course content includes classes with hands-on butchery instruction by Kari Underly, globally recognized Butcher expert and author of The Art of Beef Cutting.
We believe our hand crafted product is and will remain a higher quality and more pleasing product for our customers. We feel it is our obligation to improve the skills of our employees so that we can proclaim that we have the best employees in the business.
Stampede employees learn about a local family farm est. 1850 and their beef business today.
The class has worked hard familiarizing themselves with meat primals and knife skills.
Congratulations to all our newly Certified Butchers!