I was contacted by the University of Maine to help develop a five day meat cutting workshop for meat processors, farmers, and the general public.  I worked with Dr. Colt Knight, UM Livestock Specialist, to develop a two meat processing workshops; one, four day and one, one day workshops.  These workshops were held in April 2019.  The four day workshop had 26 individuals that learned basic, hands-on meat cutting skills (beef, pork, and lamb) and 15 Mainers participated in the single day beef processing workshop.  The University of Maine does not have a meats laboratory, nor a meats specialist, so the workshop was held at a local meat processor, outside Bangor, ME.  During the workshop, the hosting meat processor had some issues with the USDA and they asked me for help.  I was able to help them with their issues with the USDA, fortunate that I was there to help.  The workshops received very high scores for the post workshop evaluations.  In addition, UM would like to pursue the options into building a meats lab as well as the personnel needed to maintain a lab.  Currently, I am working with UM on future meat processing workshops as well as advising them on building and staffing a meats lab.