Extension
It Starts With Us
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.
The pandemic canceled or changed 4-H activities in 2020. The 4-H Country Ham Committee wanted to mak... Read More
The global pandemic put a strain on the national meat supply. I combined efforts with Dr. Lyda Garci... Read More
With COVID-19 restrictions still in place it was decided to help youth and volunteers to keep their ... Read More
The pandemic canceled or changed 4-H activities in 2020. The 4-H Country Ham Committee wanted to mak... Read More
