Central Wisconsin News

Mid-State Technical College has introduced a 27-credit Advanced Meat Cutting and Butchery technical diploma aimed at providing comprehensive training in meat processing. The program includes instruction in humane livestock processing, carcass fabrication, portion control, meat merchandising, and retail management. Students will receive hands-on experience in protein breakdown, sanitation practices, HACCP planning, and value-added recipe creation.

Dr. Alex Lendved, dean of Applied Technology at Mid-State Technical College, explained that the program is suitable for both newcomers to the field and current processors looking to advance their skills. “Either way, graduates are prepared for all facets of the meat industry, from launching their own meat-related business to becoming valuable employees in meat processing facilities, butcher shops or retail environments,” she said.

Betsy Leonard, Director of Agriculture and Natural Resources at the Wisconsin Technical College System (WTCS), commented on the broader impact of the new diploma. “What began as conversations between state and industry leaders along with post-secondary representatives has turned into educational opportunities for students and Wisconsin’s meat processing sector, providing critical training to help fill the need for skilled workers,” she said.

Leonard also noted that this advanced program builds on Mid-State’s previous nine-credit certificate in Meat Cutting and Butchering. That certificate was launched with funding from Governor Evers in 2022 to address basic butchering skills needs. “Students will now have an opportunity to receive additional training in meat processing and retail as well as advanced meat cutting and butchering,” she said.

The new diploma requires more than 950 hours of hands-on training over one year. Lendved highlighted its accessibility and affordability: “It’s accessible, affordable and built to serve both the growing demand for trained professionals and the unique needs of small and mid-sized processors throughout our rural communities,” she said.

Lendved described the launch as significant progress for workforce development in the region: “The launch of the Advanced Meat Cutting and Butchery technical diploma at Mid-State is a major step forward, not just for workforce development, but for meeting the critical need for skilled meat processors,” she added. “It’s the culmination of two successful years of building meat processing education in our region, and we’re proud to take it to the next level with such a distinctive and impactful program.”

More information about the program can be found at https://www.mstc.edu/programs.