Promise Bakken Marketing & Communications Director | Heart of Wisconsin Chamber of Commerce
Promise Bakken Marketing & Communications Director | Heart of Wisconsin Chamber of Commerce
Secretary Randy Romanski of Wisconsin's Department of Agriculture, Trade and Consumer Protection (DATCP) visited Mid-State Technical College’s meat training lab at Auburndale High School on May 7. The visit aimed to observe the impact of DATCP’s Meat Talent Grant Initiative on the college's meat talent programming.
Mid-State launched its Meat Cutting and Butchery certificate in spring 2023 through partnerships with Auburndale and Pittsville School Districts. These collaborations, supported by the DATCP grant, allow the college to offer training while enabling high schools to use the facilities year-round.
Since its inception, nearly 100 students have completed the program. With continued support from DATCP, Mid-State plans to introduce an Advanced Meat Cutting and Butchery technical diploma in spring 2026. Thirty students have already shown interest in this expanded curriculum.
“When the need for the grant program was identified, we envisioned a strong partnership between businesses and educators like the ones we now have," said Secretary Romanski. "Governor Evers’ investment in the Meat Talent program and the meat processing workforce has increased opportunities for education and employment for people across the state."
Dr. Shelly Mondeik, president of Mid-State, emphasized their collaborative approach: “Success through partnership is one of our strengths as a college...that efficiency combined with the pathway from high school to career—it’s just a win-win for everybody.”
Attendees sampled student-prepared recipes during Romanski's tour and heard from graduates like Ann Borski. A 2023 graduate of Mid-State’s program, Borski now runs Ann’s Wild Game Butchering in Grand Rapids. She praised instructor Adam Schlafke: “The best part is that he’s patient with you...It’s just been a great team and a great network to work with afterwards.”
Mid-State plans further expansion funded by grants until June 2026. This includes new programs such as a Meat Processing and Retail certificate starting fall 2025 and offering courses entirely in Spanish.
For more information about Mid-State's programs or to apply, visit mstc.edu/meat-cutting-and-butchery.
Alerts Sign-up