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.