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Usda Meat Grader Jobs (NOW HIRING)

Happy Day Restaurants

Butcher

Lewiston, ID · On-site

$20/hr

Cut, trim, bone, tie, and grind meats such as beef, pork, lamb. Weigh, wrap, and label cuts of meat ... Monitor product quality to USDA standards, and freshness, rotating stock as necessary. Maintain ...

U.S. Department of Agriculture (USDA)

$40K/yr

Smith@usda.gov Employee may be detailed to any shift at any plant in the Philadelphia District ... See specific grade level specialized experience definitions below. For the GS-05 Level: Applicants ...

University of Arizona

Food Specialist II

Tucson, AZ · On-site

$18.15 - $22.69/hr

Responsibilities involve the preparation of meat, adherence to safety and sanitation standards, and ... Work in accordance to USDA regulations, HACCP, SSOP and GMP standards. * Work with student, staff ...

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Usda Meat Grader information

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How much do usda meat grader jobs pay per hour?

As of Sep 14, 2026, the average hourly pay for usda meat grader in the United States is $17.08, according to ZipRecruiter salary data. Most workers in this role earn between $11.54 and $20.19 per hour, depending on experience, location, and employer.

What is a USDA Meat Grader?

USDA Meat Graders are trained professionals who inspect and evaluate the quality of meat products, such as beef, pork, and lamb, based on established federal standards. They assess factors like marbling, color, texture, and maturity to assign official grades that help determine the value and marketability of the meat. Employed by the United States Department of Agriculture (USDA), these graders ensure that meat products meet safety and quality regulations, which benefits both consumers and producers. Their work is essential for maintaining the integrity and consistency of the meat supply chain.

What skills and qualifications are needed to thrive as a USDA Meat Grader?

To thrive as a USDA Meat Grader, you need a solid understanding of meat science, grading standards, and inspection procedures, typically supported by relevant agricultural or animal science education and USDA training. Familiarity with grading tools, inspection forms, and database systems like the USDA Livestock Mandatory Reporting program is essential. Attention to detail, integrity, and strong observational and communication skills help ensure accurate assessments and compliance with regulations. These skills are critical for maintaining food quality, safety, and consumer trust in the meat industry.

What are common challenges faced by USDA Meat Graders in their daily work, and how can they be addressed?

USDA Meat Graders often encounter challenges such as working in cold environments, maintaining concentration during repetitive tasks, and ensuring consistent application of grading standards. Staying alert and detail-oriented is key, as their decisions directly impact product quality and market value. Building strong communication with plant staff and participating in ongoing training can help address these challenges, ensuring accuracy and efficiency in grading. Adapting to the physical demands of the role and staying updated on regulatory changes are also important for long-term success.

What is the difference between Usda Meat Grader vs Meat Inspector?

AspectUsda Meat GraderMeat Inspector
CertificationsUSDA certification, Meat Grading certificationUSDA certification, Meat Inspection certification
Work EnvironmentMeat processing plants, grading facilitiesProcessing plants, regulatory agencies
Employer & Industry UsageMeat packing companies, USDAUSDA, government agencies, meat processing facilities

While both roles require USDA certification and work in meat processing environments, a USDA Meat Grader primarily assesses meat quality and assigns grades, whereas a Meat Inspector focuses on ensuring meat safety and compliance with regulations. The roles are complementary but distinct in their responsibilities within the meat industry.

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Usda Meat Grader jobs near you
Infographic showing various Usda Meat Grader job openings in the United States as of September 2026, with employment types broken down into 81% Full Time, and 19% Part Time. Highlights an 100% In-person job distribution, with an average salary of $35,535 per year, or $17.1 per hour.

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

Brattleboro, VT • On-site

Vermont State University
See more jobs at Vermont State Universityexternal

$1.0K/wk

Part-time

Posted 27 days ago

Key responsibilities

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

  • Develop and implement assessments and instructional content for the AFF-1015: Meat Processing Sanitation and HACCP course.

  • Ensure course materials meet quality standards and align with program outcomes and regulatory requirements.

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