A Three-Day Course in Professional Meat Cutting/Processing
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.
For more details about the instructors, topics covered, certificate and micro-badge, and to register, visit the Maine Meet Cutting School page.
