Grant funding for Mid-State Technical College’s Meat Cutting and Butchery certificate will continue this spring, making the program free for the next cohort of students starting in January. Funding for the certificate is provided by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) Meat Talent Development Grant.

The five-month Meat Cutting and Butchery certificate will be offered partially online and partially in-person at Auburndale High School. In-person classes will be held in the evenings to fit busy schedules. The program includes an online component followed by in-person instruction as follows:

•    January 2 – February 14: Online
•    February 17 – May 15: Tuesdays and Thursdays, 5 – 9 p.m., in person at Auburndale High School

The certificate covers essential skills such as meat portioning, smoking, curing and brining. Students will learn how to break down beef, pork and lamb carcasses into primal and sub-primal cuts. They will also fabricate foodservice cuts and learn the intricacies of sausage processing. Students will explore how to create, develop and implement a Hazard Analysis Critical Control Point (HACCP) plan. The certificate also includes instruction on sanitation standards and prepares students for ServSafe certification. 

The Meat Cutting and Butchery certificate was built through strategic partnerships with Auburndale and Pittsville School Districts. Both high schools had established meat cutting facilities, which were supplemented by a partnership with Mid-State through the use of the DATCP Meat Talent Development Grant. This equipment not only allows Mid-State to host the Meat Cutting and Butchery certificate at each location, but also allows the school districts to access this equipment throughout the year. 

The DATCP grant covers tuition, fees and materials for the certificate, making it accessible to students at no cost. Spots are expected to fill quickly. Find more information and apply at mstc.edu/meat-cutting-and-butchery.