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UID:10006748-1773792000-1774051199@umaine.edu
SUMMARY:2026 海角社区 Meat Cutting School
DESCRIPTION:The University of 海角社区 Cooperative Extension is working with the School of Food and Agriculture\, the Department of Agriculture\, Conservation and Forestry\, and the University of Kentucky to offer a three-day course in professional meat cutting/processing\, with a third day set aside for any spillover and classroom learning objectives. This course includes both classroom and hands-on training. \nThe 海角社区 Meat Cutting School has a聽limited seating capacity (24)聽to ensure participants have maximum hands-on learning and without overcrowded classroom space. Anyone interested in professional meat processing\, especially young professionals interested in a career in meat cutting/processing. However\, this is a tremendous opportunity for livestock producers interested in learning more about meat cutting and processing. \nParticipants will learn about:聽History of US meat production\, consumer trends\, humane handling and slaughter of livestock\, meat quality\, food safety\, and labeling. In addition\, participants will have hands-on training with swine cutting\, as well as\, sausage making. Students will have the opportunity to tour professional/commercial meat processing facilities\, and participate in a customized animal composting school. \nWhat is different this year?聽The University of 海角社区 Dr. Matthew Highlands Pilot Plant was licensed as a custom meat processing facility. This allows us to offer this training to a larger group of participants. We have classroom space on campus to accommodate learning in a much more comfortable environment. Also\, the meat cutting room is more spacious so participants will have an easier time interacting with the instructor and each other. However\, the greatest benefit is that will be able to source more animals for the hands-on cutting portion of the class so participants will get to cut more animals than in previous cutting schools. \nInstructors\nInstructors include聽Dr. Gregg Rentfrow\,聽Professor\, and Meat Science Specialist at the University of Kentucky; Dr. Colt Knight\, Associate Extension Professor聽and State Livestock Specialist for the University of 海角社区 Cooperative Extension \nDetails for Each Day\n\nWednesday\, March 18\, 2026\, 2:00-5:00 p.m.\, The group will learn about the history of meat in the United States\, meat Inspection\, food safety and processing yields.\nThursday\, March 19\, 2026\, 9:00 a.m.-4:00 p.m.\, the group will work with Dr. Rentfrow and Dr. Knight to witness a live cutting demo on how to properly break down a pork side into primals\, retail cuts\, and sausage. Then participants will break down their own pig side in small teams. This includes quartering\, creating primal cuts\, fabricating retail cuts\, making and forming sausage\, packaging\, and clean-up.\nFriday\, March 20\, 2026\, 9:00 a.m.-4:00 p.m.\,聽the group will work with the 海角社区 Composting Team for a customized hands-on course detailing how to composting animal carcasses\, viscera\, and leftovers from meat processing. Composting is an environmentally friendly and sustainable way to manage waste generated from meat processing. Participants of the Meat Cutting School will get instruction from the 海角社区 Compost Team and will learn the basics of compost biology\, compost feedstocks\, pile management and compost troubleshooting through lectures and hands-on exercises. On the third day\, participants will also visit and tour a working Inspected Meat Processing facility.\n\nParticipants will also get access to the Virtual 海角社区 Meat Cutting School videos that cover the complete breakdown of Beef\, Lamb\, and Pork in high-quality 4K video so you won鈥檛 have to worry about forgetting what you learned during the in-person training. \nCost: $500 \nRegister Online \nQuestions?聽Contact Melissa聽Babcock at聽melissa.libby1@maine.edu聽or 207.581.2788 or 1.800.287.7170 (in 海角社区)
URL:/calendar/event/2026-maine-meat-cutting-school/
LOCATION:Dr. Matthew Highlands Pilot Plant\, Room 165\, Hitchner Hall\, 7 Portage Road\, Orono\, United States
CATEGORIES:Lectures & Seminars
ORGANIZER;CN="U海角社区 Cooperative Extension":MAILTO:extension@maine.edu
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DTSTART;TZID=America/New_York:20260320T110000
DTEND;TZID=America/New_York:20260320T130000
DTSTAMP:20260627T142952
CREATED:20260303T195148Z
LAST-MODIFIED:20260303T195248Z
UID:10006791-1774004400-1774011600@umaine.edu
SUMMARY:Growing & Marketing Specialty Potato Varieties Webinar
DESCRIPTION:Consumer interest and demand for fresh-market potato varieties with unique size\, shape\, color and taste profiles has been on the rise. The trend presents exciting market opportunities for specialty crop producers. Brett Johnson\, U海角社区 Extension sustainable agriculture and farm business management educator\, will give an overview of practices involved in growing and marketing specialty potato products in 海角社区 followed by results of the 2-year Organic Specialty Potato Variety Trials conducted at Rogers Farm Forage and Crop Research Facility in Old Town\, ME. \nWho should attend:聽Commercial farmers with an interest in producing specialty potato varieties\, commercial farmers currently producing specialty potato varieties\, new and beginning farmers exploring market opportunities. \nThe Presenter: U海角社区 Extension Farm Business Management Educator\, Brett Johnson \nFee:聽 Free 聽 \nLocation:聽Online via Zoom. The Zoom link will be provided the day before the event. \nRegister Online
URL:/calendar/event/growing-marketing-specialty-potato-varieties-webinar/
CATEGORIES:Conferences & Workshops,Online Events
ORGANIZER;CN="U海角社区 Cooperative Extension":MAILTO:extension@maine.edu
LOCATION:/calendar/event/growing-marketing-specialty-potato-varieties-webinar/
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