Vermont State University Sharpens Its Focus with New Meat Processing Facility
Vermont State University is carving out a new path in agricultural education with a state-of-the-art meat processing facility under construction at its Randolph Center campus.
This new addition to the university’s Center for Agriculture and Food Entrepreneurship aims to train the next generation of butchers while offering support to local farmers and hunters alike.
“This facility is a pillar of our future training and our future degree program. What we are really trying to do is stand up something that is innovative and distinctive but that capitalizes on the needs we see in the state and the region,” said Glenn Evans, the center’s executive director.
The facility, equipped with industrial saws, smokers, and packaging tools, is not just focused on the commercial meat industry but will also cater to Vermont’s hunting community.
“We know that a lot of Vermonters like to hunt. We are looking at processing deer, showing them what they can do with the entire carcass,” said facility director DeMetris Reed, Jr.
This million-dollar project is more than just a butchery—it’s about workforce development.
“Our slaughterhouse, it will serve retail operations, it will serve our farmers so they can come here, learn that skill, so they can turn around and produce a high-quality product for our consumers,” explained Vermont Agriculture Secretary Anson Tebbetts.
Currently, the center offers certificate courses, but the meat processing facility will soon pave the way for a two-year associate degree program, set to launch in 2026.
“The whole meat industry is one where every step in the process is in that work. There are workforce needs from butchers to instructors,” added Vermont State University President David Bergh.
With this facility, Vermont State University is poised to not only serve local agricultural needs but also elevate the art of butchery, ensuring that future generations carry on the state’s rich tradition of high-quality meat production.
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