Mid-State Technical College is offering a new 27-credit Advanced Meat Cutting and Butchery technical diploma. 

The Advanced Meat Cutting and Butchery program builds skills in humane livestock processing, carcass fabrication, portion control, meat merchandising and retail management. The training is hands-on and comprehensive, covering protein breakdown, sanitation, HACCP planning, value-added recipe creation and more. 

According to Dr. Alex Lendved, Mid-State Technical College dean of Applied Technology, the program works equally well for those in the field learning these skills for the first time and processors who want to take their business to the next level. “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.
 
The new program is exciting news for the Wisconsin Technical College System (WTCS) and communities across Wisconsin, says WTCS Director of Agriculture and Natural Resources Betsy Leonard. “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 added that the new programming grew out of the success of Mid-State’s nine-credit certificate in Meat Cutting and Butchering for basic butchering skills, which was created through funds from Governor Evers in 2022. “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.

Lendved notes that the program packs in over 950 hours of hands-on training into one intensive year. “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.

“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,” Lendved 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.”

Learn more at mstc.edu/programs.