Are you ready to turn your passion for primal cuts into unforgettable learning experiences? Apply today!

At Certified Angus Beef®, we’re looking for a Meat Science Instructor who lives and breathes beef—and knows how to bring that passion to life for others. If you're equal parts educator, meat science expert, and storyteller—ready to shape the future of beef with every cut—keep reading to learn how this role could be your perfect fit.

A Day in the Life

Prepare and lead hands-on beef fabrication and meat science educational sessions in our Certified Angus Beef Meat Lab and beyond. As a beef industry advocate and brand spokesperson, you’ll inspire grocery leaders, foodservice distributors and chefs to elevate their businesses with the best-tasting, best-sourced beef. Collaborate with our Culinary Center, Meat Science and Brand Experience teams to deliver engaging presentations and actionable opportunities for our global partners. Manage our state-of-the-art meat lab and product inventories, including our artisanal cured meat and dry-aging programs. 

Ready to make a difference? Keep reading to learn about the role’s essential functions, and preferred skills and experiences:

Essential Functions:

• Certified Angus Beef Education & Beef Industry Advocacy:
  • Be a Beef and Brand Advocate – Serve as a spokesperson for the brand, making beef education approachable across social media, in-person training, and digital content. Work with the communications team to develop messaging and participate in ongoing media training.
  • Develop Impactful Presentations – Create interactive and engaging presentations that align with Certified Angus Beef® brand sales goals.
  • Deliver Customized Training – Lead engaging sessions on brand fundamentals and specifications, tailoring content to align with each partner’s business objectives.
  • Hands-On Beef Fabrication & Cutting Expertise – Conduct full beef fabrication and cut-specific sessions at the Certified Angus Beef Culinary Center and beyond, ensuring content meets customer needs and sales goals.
  • Lead Immersive Educational Experiences – Collaborate with the Meat Scientist and additional team members to support brand events such as Masters of Brand Advantages, Chef Summit, and Foodservice Leaders Summit.
  • Simplify Complex Topics – Break down technical and industry-specific information into clear, actionable insights that help sales consultants and meat managers drive beef sales.
  • Marketing – Engage with account marketing team on development of meat fabrication resources and additional marketing projects as needed.
• Meat Lab Management and Product Utilization 
  • Oversee the Meat Lab with Excellence – Take charge of the Certified Angus Beef Culinary Center Meat Lab, ensuring it operates at the highest standards of cleanliness, efficiency, and readiness for all educational sessions. Implement best-in-class SSOPs and cleaning protocols to create an exceptional learning environment.
  • Manage Premium Beef Inventory – Coordinate carcass and product orders to align with training needs, ensuring all beef is aged, stored, and prepared to the highest Certified Angus Beef ® brand standards. Maintain inventory control to maximize quality and minimize waste.
  • Wrap Up with Precision & Care – Collaborate with the Kitchen Manager to ensure all products are properly stored and meat lab is reset at the end of the day, keeping the Culinary Center organized, and ready for the next hands-on experience.
  • Drive Sustainability & Culinary Innovation – Collaborate with the culinary team to manage inventory efficiently, overseeing employee sales and utilize products for value-added items like ground beef, sausages and charcuterie. Lead artisanal cured meats and dry aged program to support culinary innovation and eliminate food waste.
  • Lead Meat Lab Prep and Setup – Ensure carcasses, product, knives and presentations suppliers are gathered and set for all sessions taking place in the meat lab. 
  • Coordinate Value-Added Products – Coordinate with Prepared and Package Solutions Team to ensure the established sales goals are met with each partner visit and oversee value-added product procurement. 

Supervisory Responsibilities:

This position is not responsible for the direct supervision of staff but would work with team members cleaning meat lab.

Location: This in-person position is located in Wooster, Ohio.

Travel: Must be willing and able to travel (via car or airplane), up to approximately 20%. Occasional overnight travel and/or weekend work may be required.

Still excited? Here’s what we can offer you.

In addition to enjoying great-tasting beef, we provide employees 10 vacation days and 10 personal days in the first year of employment. Employees also enjoy nine paid holidays and time off to volunteer in the community. We pay 90% of full-time employee health insurance. We also provide dental and vision coverage and an extensive wellness program. Both 401(k) and pension programs are available. We are an Equal Opportunity Employer.

More about Certified Angus Beef

The best-tasting beef starts on sustainable farms and ranches, and our role is to help market that beef to global food distributors and grocery stores, so chefs and home cooks can serve their best meals. While doing that, we stay true to our farm beginnings with staff meals around the table, open-door conversations and neighborly friendships inside our Wooster, Ohio, home and beyond. We challenge each other and push the limits of beef innovation to help our customers thrive, yet fun and celebrations are always cherished. For more than 40 years, we’ve held these traditions close and they’ve helped make us a certified Great Place to Work®.

If this position interests you, apply to join our team today.

Knowledge, Skills, Abilities

• Demonstrate a thorough understanding of beef fabrication, merchandising, and applicable culinary techniques for beef cuts.
• Engaging and entertaining presentation skills
• Strong communication skills and the ability to interact effectively with staff, vendors, and licensees
• Very strong organizational skills and attention to detail
• Ability to work on your feet in a fast-paced chilled environment that can include long days
• Ability to show initiative, provide direction, and work with others as part of a coordinated team effort
• Understanding and compliance with safety, sanitation and food handling procedures
• Ability to physically handle knives, meat processing equipment, and other sharp, heavy or potentially dangerous items
• Ability to stand and walk for long periods of time and frequently lift up to 25 pounds and occasionally lift in excess of 100 pounds
• Ability to work occasional evenings and weekends
• Ability to function effectively under pressure
• Open to learning and willing to put forth the effort necessary to fully understand new concepts that will be necessary for the advancement of the position.
• Proficiency in Microsoft Office Suite, including Word, PowerPoint, and Excel for document creation, presentations, and data management.

• Education and Experience:

  Any combination of education and experience that would provide the required skill and knowledge for successful performance would be qualifying. Typical qualifications would be equivalent to:

  • Master's degree or higher in the field of meat science, food science, animal science, or related area of specialization or equivalent work experience.