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.

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