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Nov 09, 2024

Vermont State University to launch a meat processing facility

The new facility will introduce an associate degree program focused on meat-cutting skills The new facility will introduce an associate degree program focused on meat-cutting skills The latest

The new facility will introduce an associate degree program focused on meat-cutting skills

The new facility will introduce an associate degree program focused on meat-cutting skills

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The new facility will introduce an associate degree program focused on meat-cutting skills

Vermont State University is hoping to fill a much-needed void in the agricultural community with plans to build a state-of-the-art meat processing facility on the Randolph campus.

The Center for Agriculture and Food Entrepreneurship's new initiative aims to bolster educational opportunities and meet the growing demand for skilled professionals in the meat industry.

The new facility, named "1787 Butchery," will introduce an associate degree program focused on meat-cutting skills.

This program is designed to equip students with the knowledge and hands-on experience they need.

VTSU held a "rib-eye-cutting" ceremony on Monday to celebrate the groundbreaking.

Demetris Reed, Meat Facility Director at VTSU, emphasized the university's commitment to fostering local talent.

"We are really invested in Vermont community students to become businesspeople in agriculture," Reed said.

Glen Evans, Executive Director of the Center for Agriculture and Food Entrepreneurship, stated that this initiative comes in response to a pressing need for skilled butchers in New England.

"What we're really trying to do is establish something that's innovative and distinctive, while capitalizing on the needs we see in the state and the region,” Evans said.

The program is open to anyone interested in pursuing a career in meat processing, whether in-state or out-of-state.

"It allows them to be in the state and not have to leave to get this education,” Reed said.

The new facility will provide students with hands-on experience, utilizing all types of meat processing machinery, essential for mastering the trade.

"We're creating a physical, visible footprint, which is necessary for many of our hands-on skills," Evans explained. "You need a space with the right equipment and instruction to learn,” he added.

David Bergh, the President of Vermont State University, said he is excited to kick-start the program, with plans to welcome its first students in the fall of 2026.

"This program is a great example of bringing together our common goals, identifying programs that students are interested in that lead to high-paying and much-needed jobs," Bergh said.

As construction is already underway, the facility is expected to be completed by spring 2026.