person wearing rubber gloves cuts steak on a stainless steel counter

Maine Meat Cutting School 2019 Charleston, Maine

$275.00

Wednesday, April 10 – Saturday, April 13, 2019
9:00 AM to 4:00 PM each day

The University of Maine Cooperative Extension is offering a 4-day course in professional meat cutting/processing in Gardiner, ME on June 11-14.  This course includes both classroom and hands-on training. Participants will learn about: History of US meat production, consumer trends, humane handling and slaughter of livestock, meat quality, food safety, labeling, and customer service. In addition, participants will have hands-on training with beef, swine, and lamb meat cut, as well as, sausage making. Students will have the opportunity to tour professional/commercial meat processing facilities.

Price includes lunch each day, refreshments, a reference notebook, 6″ boning knife and supplies.

Space is limited. Maximum number of participants: 15
Registration deadline: March 27, 2019

Note: If registering more than one person, please register the first participant, click Enroll, and then use the “Continue Shopping” option in your cart to add additional participants.

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Program Description

For more information and agenda, visit the Food and Health website.

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 800.287.0274 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.

Program Details

Date

Wednesday, April 10 – Saturday, April 13, 2019

Time

9:00 AM – 4:00 PM

Location

Maple Lane Farms, Charleston, Maine

Instructors

Dr. Gregg Rentfrow, Dr. Colt W. Knight and Dr. Robson Machado

Contact Name

Melissa Babcock, UMaine Extension Staff

Contact Email

melissa.libby1@maine.edu

Contact Phone

207.581-2788 or 1.800.287.0274 (in Maine)

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