2026 Maine Meat Cutting School

cutting steak on stainless steel counter

A Three-Day Course in Professional Meat Cutting/Processing

March 18-20, 2026

Cost: $500

2026 registration has closed.

The University of Maine Cooperative Extension is working with the School of Food and Agriculture, the Department of Agriculture, Conservation and Forestry, and the University of Kentucky to offer a three-day course in professional meat cutting/processing, with a third day set aside for any spillover and classroom learning objectives. This course includes both classroom and hands-on training.

Dr. Matthew Highlands Pilot Plant, Room 165, Hitchner Hall on the corner of Sebago Road and Portage Road, University of Maine campus, Orono. (Directions)

Jump to: Instructors | Details for Each Day | Topics Covered | Certificate and Micro-Badge

The Maine Meat Cutting School has a limited seating capacity (24) to ensure participants have maximum hands-on learning and without overcrowded classroom space. Anyone interested in professional meat processing, especially young professionals interested in a career in meat cutting/processing. However, this is a tremendous opportunity for livestock producers interested in learning more about meat cutting and processing.

Participants will learn about: History of US meat production, consumer trends, humane handling and slaughter of livestock, meat quality, food safety, and labeling. In addition, participants will have hands-on training with swine cutting, as well as, sausage making. Students will have the opportunity to tour professional/commercial meat processing facilities, and participate in a customized animal composting school.

What is different this year? The University of Maine Dr. Matthew Highlands Pilot Plant was licensed as a custom meat processing facility. This allows us to offer this training to a larger group of participants. We have classroom space on campus to accommodate learning in a much more comfortable environment. Also, the meat cutting room is more spacious so participants will have an easier time interacting with the instructor and each other. However, the greatest benefit is that will be able to source more animals for the hands-on cutting portion of the class so participants will get to cut more animals than in previous cutting schools.

Instructors

Instructors include Dr. Gregg Rentfrow, Professor, and Meat Science Specialist at the University of Kentucky; Dr. Colt Knight, Associate Extension Professor and State Livestock Specialist for the University of Maine Cooperative Extension

Details for Each Day

  • Wednesday, March 18, 2026, 2:00-5:00 p.m., The group will learn about the history of meat in the United States, meat Inspection, food safety and processing yields.
  • Thursday, March 19, 2026, 9:00 a.m.-4:00 p.m., the group will work with Dr. Rentfrow and Dr. Knight to witness a live cutting demo on how to properly break down a pork side into primals, retail cuts, and sausage. Then participants will break down their own pig side in small teams. This includes quartering, creating primal cuts, fabricating retail cuts, making and forming sausage, packaging, and clean-up.
  • Friday, March 20, 2026, 9:00 a.m.-4:00 p.m., the group will work with the Maine Composting Team for a customized hands-on course detailing how to composting animal carcasses, viscera, and leftovers from meat processing. Composting is an environmentally friendly and sustainable way to manage waste generated from meat processing. Participants of the Meat Cutting School will get instruction from the Maine Compost Team and will learn the basics of compost biology, compost feedstocks, pile management and compost troubleshooting through lectures and hands-on exercises. On the third day, participants will also visit and tour a working Inspected Meat Processing facility.

Participants will also get access to the Virtual Maine Meat Cutting School videos that cover the complete breakdown of Beef, Lamb, and Pork in high-quality 4K video so you won’t have to worry about forgetting what you learned during the in-person training.

University of Maine System Maine Meat Cutting School Micro Credential Badge artworkParticipants will receive a 6″ boning knife.

Everyone who successfully completes this course will receive both a certificate of completion and a digital micro-badge (shareable via email or social media) from the University of Maine/University of Maine System for the Maine Meat Cutting School.

Topics Covered:

  • History of Meat and USDA Meat Inspection
  • Consumer Trends
  • Humane Handling
  • Hands-On: Knife Safety; Sanitation/Cleanup
  • Meat Quality-Color
  • Food Safety and Personal Health
  • Common Pathogens in Meats and the Meat Room
  • Swabbing Activity
  • Meat Quality-Fat/Marbling
  • Labeling
  • What is HACCP?
  • Pork Processing Laboratory
  • Meat Quality-Tenderness
  • Proper Handling of Animals Before Slaughter and the Proper Process of Killing
  • How Much Meat to Expect From Each Species
  • Sausage and Processed Meats
  • Meat Inspection and Sales
  • Touring of Meat Processing Facilities

Directions to Hitchner Hall, UMaine Campus, Orono

Questions? Contact Melissa Babcock at melissa.libby1@maine.edu or 207.581.2788 or 1.800.287.7170 (in Maine)

If you are a person with a disability and need an accommodation to participate in this program, please call Melissa Babcock at 207.581.2788 or 1.800.287.7170 (in Maine) to discuss your needs. Receiving requests from accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.

The University of Maine System (the System) is an equal opportunity institution committed to fostering a nondiscriminatory environment and complying with all applicable nondiscrimination laws. Consistent with State and Federal law, the System does not discriminate on the basis of race, color, religion, sex, sexual orientation, transgender status, gender, gender identity or expression, ethnicity, national origin, citizenship status, familial status, ancestry, age, disability (physical or mental), genetic information, pregnancy, or veteran or military status in any aspect of its education, programs and activities, and employment. The System provides reasonable accommodations to qualified individuals with disabilities upon request. If you believe you have experienced discrimination or harassment, you are encouraged to contact the System Office of Equal Opportunity and Title IX Services at 5713 Chadbourne Hall, Room 412, Orono, ME 04469-5713, by calling 207.581.1226, or via TTY at 711 (Maine Relay System). For more information about Title IX or to file a complaint, please contact the UMS Title IX Coordinator at www.maine.edu/title-ix/.