Success StoryThe University of Maine Meat Cutting School, 2024
The University of Maine Meat Cutting School, 2024
Author: Gregg Rentfrow
Planning Unit: Animal and Food Sciences
Major Program: Agriculture and Extension Leadership Development
Outcome: Long-Term Outcome
I have works with, organized, and taught the University of Maine's Meat Cutting School for the last seven years. UMaine does not have a meats lab nor an Extension Meats Specialists, therefore, I serve as the unofficial meats specialist for the Pine Tree State as I also help some meat processors when I am in Maine. The 30 people from Maine, New Hampshire, Massachusetts, North Carolina, and Canada learned to fabricate pork and lamb carcasses, as well as learned about the meats industry and food safety. Overall the UMaine Meat Cutting School was a success and received positive reviews.
Stories by Gregg Rentfrow
Waiter and Waitress Beef Quality Training, Bluegrass Hospitality Group
The Bluegrass Hospitality Group owns and operates the white tablecloth restaurants of Malones, Sals,... Read More
Meat Cutting Demonstrations
Consumers have become more interested in their food and the phrase whats old is new again applies to... Read More
Stories by Animal and Food Sciences
Development and delivery of training for ANR agents related to alternatives to distillers’ grains in beef cattle diets.
In response to the shutdown resulting from the spread of COVID-19, the team of Beef extension specia... Read More
Post Weaning Value-Added Program – Feedlot (PVAP-FEEDLOT)
Post Weaning Value-Added Program – Feedlot (PVAP-FEEDLOT)The Post Weaning Valued Added Program - Fee... Read More
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment