GARDINER, Maine — University of Maine Cooperative Extension will hold a five-day meat-cutting school, April 24–28, 9 a.m. to 3 p.m. daily at Central Maine Meats, 563 Brunswick Ave., Gardiner.

The classroom and hands-on training is appropriate for anyone currently — or interested in becoming — involved in professional meat processing, as well as livestock producers. Topics include history of production and consumer trends, humane handling and slaughter of livestock, meat quality, and food and personal safety. Participants will tour commercial meat processing facilities and have hands-on meat-cutting and processing training.

Instructors include University of Kentucky Extension associate professor and meat science specialist Gregg Rentfrow, and UMaine Extension assistant professors Colt Knight, state livestock specialist, and Robson Machado, food safety specialist.

Fee of $400 includes morning refreshments and lunches, course binder and all lab materials. Seats are still available; limited financial assistance offered for professional development. Register online. For more information or to request a disability accommodation, contact Melissa Libby, 207.581.2788, [email protected].

University of Maine Cooperative Extension: As a trusted resource for over 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.

—University of Maine Cooperative Extension

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