A carcass merchandiser, or a meat merchandiser, is responsible for the sale and merchandising of animal carcasses (most often pork and beef) by working closely with livestock graders.
What responsibilities will I have?
- Know and understand USDA grading standards and company merchandising specifications
- Determine whether or not USDA grading on each carcass is in line with company standards
- Evaluate carcasses using grading data and the hide color collected from slaughter
- Utilize camera vision grading
- Determine how carcasses will be merchandised by factors such as Quality Grade, Yield Grade, weight range, ribeye area, breed type, and candidacy for branded programs (i.e. Certified Angus Beef)
- If determined that grading is inaccurate or unjustified, request re-grade from official livestock graders
- Correlate grading with other sales professionals
- Assist in merchandising meat products to food and meat retailers
- Sort and group carcasses according to customer and retailer wants
- Assist in areas of sales, credit, billing, training, and invoicing
- Maintain refrigeration, spacing of carcasses, ribbing, and lighting in grading areas, reporting any discrepancies to the appropriate personnel
What education and training is required?
A bachelor’s degree in animal science, meat science, agriculture, or a related field is most often desired to become a carcass merchandiser
To pursue a career as a Carcass Merchandiser:
The following high school courses are recommended: agricultural education, biology, animal science, anatomy, business courses, and mathematics.
Carcass merchandisers most often work for livestock production, processing, and sales organizations.
Future Job Market/Outlook
The future outlook for a carcass merchandiser will be good over the next five years.
Suggested Professional Organizations and Associations
- American Association of Meat Processors
- National Meat Association