2023 Maine Meat Cutting School
A Three-Day Course in Professional Meat Cutting/Processing
May 10, 11, and 12, 2023
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)
Cost: $500, Limited Seating Capacity: 16
(a waiting list will be available upon registration)
Registration Coming Soon!
The Maine Meat Cutting School has a limited seating capacity (16) 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.
