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Internship Beef Jobs in Hardwick, VT (NOW HIRING)

Heartbeet Lifesharing

Land Intern

Hardwick, VT · On-site

$20/hr

... Interns to assist adults with developmental disabilities with their day to day life skills and ... beef (mixed ages) * Around 400 pastured laying hens * Around 400 pastured meat chickens Roles ...

Heartbeet Lifesharing

Land Intern

Hardwick, VT · On-site

$20/hr

... Interns to assist adults with developmental disabilities with their day to day life skills and ... beef (mixed ages) * Around 400 pastured laying hens * Around 400 pastured meat chickens Roles ...

Heartbeet Lifesharing

Land Intern

Hardwick, VT · On-site

$20/hr

... Interns to assist adults with developmental disabilities with their day to day life skills and ... beef (mixed ages) * Around 400 pastured laying hens * Around 400 pastured meat chickens Roles ...

All JobsBeef JobsInternship Beef JobsInternship Beef Jobs in Hardwick, VT

Internship Beef information

See Hardwick, VT salary details

$7

$13

$18

How much do internship beef jobs pay per hour?

As of Sep 11, 2026, the average hourly pay for internship beef in Hardwick, VT is $13.65, according to ZipRecruiter salary data. Most workers in this role earn between $11.39 and $15.19 per hour, depending on experience, location, and employer.

What is the difference between Internship Beef vs Internship Marketing?

AspectInternship BeefInternship Marketing
Required CredentialsHigh school diploma or equivalent; some roles prefer related courseworkHigh school diploma; often pursuing or completed coursework in marketing or communications
Work EnvironmentFood industry settings, farms, processing plantsOffice, retail, or digital marketing environments
Employer & Industry UsageMeat producers, farms, food companiesAdvertising agencies, brands, retail companies
Common Search & ComparisonInternship Beef vs Internship Marketing

Internship Beef typically involves hands-on experience in the meat and food industry, focusing on production, processing, or supply chain tasks. In contrast, Internship Marketing centers on promoting products or brands, often in office or digital settings. Both internships provide industry-specific skills but differ significantly in work environment and focus areas.

Internship Beef jobs near you
Infographic showing various Internship Beef job openings in Hardwick, VT as of August 2026, with employment types broken down into 8% Internship, 57% Full Time, 29% Part Time, 1% Temporary, and 5% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $28,392 per year, or $13.7 per hour.

Subject Matter Expert (SME) - Online Course Development, AFF-1015: Meat Processing Sanitation and...

Johnson, VT • On-site

Vermont State University
See more jobs at Vermont State Universityexternal

$1.0K/wk

Part-time

Posted 25 days ago

Key responsibilities

  • Create and revise original course materials following VTSU Online's established course development process.

  • Develop a compliant HACCP plan tailored to meat products.

  • Implement cleaning and sanitation protocols for equipment and workspaces.

Job description

Program Overview and Course Structure

VTSU CAFFE - The Applied Meat Processing & Butchery Arts Certificate Program is a hybrid training program for a career in the meat industry. The meat industry demands technical expertise with a deep understanding of safety and ethical standards. As consumers increasingly seek transparency and quality, professionals who can merge skill and regulatory knowledge are in high demand. This certificate gives candidates the chance to build a robust foundation while adapting to the ever-changing landscape of food production and processing. To meet these evolving needs, the MeatCraft Butcher Program at VTSU provides a comprehensive curriculum, within three stackable levels, designed to develop well-rounded professionals

Total Credits

Level 1: MeatCraft Apprentice Butcher: 13 credits

Level 2: MeatCraft Artisan Butcher: 23 credits

Level 3: MeatCraft Master Butcher: 30 credits

Program Outcomes

Understand the science and develop skills to expertly process beef, pork, lamb and poultry. Employ industry standards of safety for meat products and meat fabrication. Tackle realistic problems and variables in complex, high-pressure workforce scenarios. Demonstrate value-added skills with sausage-making, marketing, and culinary techniques (Level 2). Understand advanced meat product development, and be able to employ ethical and humane methods for livestock harvesting (Level 3). Complete a hands-on abattoir internship within a production environment (Level 3). Identify career pathways in the industry and establish professional contacts.

Program Structure:

Description and Details

Structure

Sequential, skill-building format, practical understanding, foundational concepts, specialized techniques, safety, sanitation, butchery, processing, regulatory compliance

Format

Hybrid delivery, online lecture, hands-on intensives, mentorship, peer collaboration, focused instruction, abattoir (meat facility) internship, regional partner sites, traceability, humane handling, value-added meat products

Completion

Certificate in Meat Processing and Food Safety, Credentials valued by employers

Targeted Population

High school students (dual and early college enrollment), working adults, culinary professionals, aspiring butchers, Retail meat operations, processing plants, butcher shops, local food systems

As an SME, you will create and revise original course materials following VTSU Online's established course development process, including templates, milestones, and quality reviews. Compensation per course is $ 1,000.00/credit.

Course Details:

AFF-1015: Meat Processing Sanitation and HACCP

Catalog Title: Meat Processing Sanitation and HACCP

Credit Hours: 2

Format: 100% Online, AFF1015

Catalog Description:

This course covers safe and sanitary practices in meat processing environments. Students learn about microbial hazards, effective sanitation methods, and the principles of HACCP (Hazard Analysis and Critical Control Point), a systematic approach to food safety required in all USDA-inspected meat processing plants. This course highlights the crucial role of sanitation in protecting public health and maintaining product quality, and prepares students to sit for the HACCP exam.

Learning Outcomes:

Identify biological, chemical, and physical hazards in meat processing environments. Implement cleaning and sanitation protocols for equipment and workspaces. Adopt personal hygiene and facility design principles to minimize risks. Apply federal regulations related to sanitation and inspection. Explain the seven principles of HACCP and their role in food safety systems. Develop a compliant HACCP plan tailored to meat products.

Prerequisites: None.

Minimum Qualifications

Required minimum qualifications:

  • Qualified candidates should have applied (workforce) subject matter experience, either through direct work experience in the industry, educational degree(s)/certifications, or a combination thereof. Prior experience teaching is preferred.
  • Applicants should include a brief statement of interest and a resume or CV showing any relevant work and/or educational experience.

    Scheduled Hours Weekly:

    40

    Budgeted Wage for this Position:

    $1,000/credit

    Exempt Status:

    Exempt

    Grade:

    T02

    Job Posting Responsibilities:

    Apply