EPISODE · Oct 29, 2025 · 34 MIN
From Butcher Blocks to Classrooms: The Story of Maine Meat Cutting School
from Maine Farmcast · host University of Maine Cooperative Extension
In this episode of the Maine Farmcast, Dr. Colt Knight and Dr. Glenda Pereira take listeners behind the scenes of the Maine Meat Cutting School, a hands-on program that has become one of the most in-demand educational opportunities offered by UMaine Cooperative Extension. Born out of a need to address Maine’s limited meat processing capacity, the school has evolved into a three-day immersive experience that blends classroom learning with practical carcass breakdown, food safety training, and even composting instruction. Listeners will hear about the origins of the program, the challenges of sourcing animals and facilities, and how the course was refined to maximize student engagement and hands-on time at the cutting table.The conversation also highlights the school’s remarkable impact and popularity, with waitlists stretching years long and participants traveling from across the U.S. to attend. From homesteaders and aspiring processors to professional chefs and meat industry employees, the course attracts a diverse audience eager to gain skills and insights. The hosts also discuss new digital resources, including upcoming 4K instructional videos, and the school’s role in fostering collaboration with meat scientists nationwide. This episode offers a comprehensive look at how Maine is carving out sustainable, innovative solutions for its livestock and processing industries while educating the next generation of meat professionals.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/.
What this episode covers
In this episode of the Maine Farmcast, Dr. Colt Knight and Dr. Glenda Pereira take listeners behind the scenes of the Maine Meat Cutting School, a hands-on program that has become one of the most in-demand educational opportunities offered by UMaine Cooperative Extension. Born out of a need to address Maine’s limited meat processing capacity, the school has evolved into a three-day immersive experience that blends classroom learning with practical carcass breakdown, food safety training, and even composting instruction. Listeners will hear about the origins of the program, the challenges of sourcing animals and facilities, and how the course was refined to maximize student engagement and hands-on time at the cutting table.The conversation also highlights the school’s remarkable impact and popularity, with waitlists stretching years long and participants traveling from across the U.S. to attend. From homesteaders and aspiring processors to professional chefs and meat industry employees, the course attracts a diverse audience eager to gain skills and insights. The hosts also discuss new digital resources, including upcoming 4K instructional videos, and the school’s role in fostering collaboration with meat scientists nationwide. This episode offers a comprehensive look at how Maine is carving out sustainable, innovative solutions for its livestock and processing industries while educating the next generation of meat professionals.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/.
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From Butcher Blocks to Classrooms: The Story of Maine Meat Cutting School
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