Secretary of Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) Randy Romanski toured Mid-State Technical College’s meat training lab at Auburndale High School May 7 to learn about the College’s growing meat talent programming. The visit allowed him to see first-hand how funding from DATCP’s Meat Talent Grant Initiative is supporting successful training outcomes for Mid-State and its high school partners.

Mid-State’s meat training began with the Meat Cutting and Butchery certificate launched in spring 2023 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. These partnerships are a collaborative and cost-effective model that enables Mid-State to host the Meat Cutting and Butchery certificate at each location while also allowing the school districts to access this equipment throughout the year.

Mid-State has run several full cohorts of the training since, reaching nearly 100 students. Thanks to the program’s popularity combined with DATCP’s extension of the Meat Talent Development Grant, the College plans to launch the Advanced Meat Cutting and Butchery technical diploma in spring 2026, developing 10 new classes to support the expanding curriculum. Thirty students have already expressed interest in the program. 

“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. The time and energy invested in this program will continue to support the workforce for years to come.” 

“Success through partnership is one of our strengths as a college, and when it comes to finding solutions for our communities, we always ask, who can we partner with?” said Mid-State’s president, Dr. Shelly Mondeik. “When we learned that there were existing facilities in our local high schools that we could build out and expand, that efficiency combined with the pathway from high school to career—it’s just a win-win for everybody.”

During the tour attendees enjoyed samples of Mid-State students’ favorite recipes, along with desserts, refreshments and light snacks. They also heard from program graduates who have gone on to apply their skills in the real world, including Ann Borski, who graduated from the Meat Cutting and Butchery certificate program in spring 2023. Borski has gone on to open her own business, Ann’s Wild Game Butchering in Grand Rapids, processing 75 animals in her first year, growing to 103 in her second year, in addition to butchering hogs and cattle from her own family farm. 

“It was a great experience,” Borski said, reflecting on the program and the ongoing support she has received from the Mid-State team, including instructor Adam Schlafke. “The best part is that he’s patient with you, so if you don’t get it right away, you just back up and go again,” she said. “And if you have any questions, they’re open to call. It’s just been a great team and a great network to work with afterwards.”

Mid-State’s grant-funded expansion plan includes continuation of tuition funding for students through June 2026. The new technical diploma program will integrate seamlessly with Mid-State's existing programs while providing opportunities for further training. The grant will also allow Mid-State to introduce a new Meat Processing and Retail certificate in fall 2025 as well as the Meat Cutting and Butchery certificate program entirely in Spanish.  

Learn more about the Meat Cutting and Butchery certificate and apply at mstc.edu/meat-cutting-and-butchery.