There’s a lot to be excited about at Northcentral Technical College (NTC). As they have a brand new meat lab, housing the school’s new ‘Pasture to Plate’ butchery program.
The new program was born out of necessity. During the pandemic, meat facilities could not process all the animals that needed to be harvested. In response, states have invested in educational programs focusing on meat processing and animal husbandry to prevent such issues from recurring.
Pasture to Plate
The ‘Pasture to Plate’ program offers students an in-depth understanding of the entire meat processing chain. This includes:
- Humane Slaughter: Students practice ethical and inspected slaughter techniques to ensure the meat is legally fit for sale.
- Food Safety and HASAF Certification: The curriculum includes vital Hazard Analysis and Critical Control Points (HACCP) training for food safety management. This ensures students can manage food safety protocols.
- Cold Lab Experience: Students spend ample time in NTC’s advanced cold lab, using industry-standard equipment like emulsifiers, rollers, grinders, and band saws.
“Our cold lab provides students with real-world industry experience,” says culinary instructor Chef Brock Decker. “They spend hours breaking down animals, studying various cuts, and ensuring food safety, which is crucial for their future careers.”
Students also explore the culinary side of meat processing. They work in the college’s culinary classroom, cooking various cuts of meat to understand their characteristics and optimal preparation methods. This involves preparing items for retail and restaurant settings, providing a full view of meat’s journey from farm to consumer.
“We want our students to appreciate the entire process,” Decker adds. “Every step, from raising animals to also serving the final product, is vital.”
Spoons Restaurant
NTC’s student-run restaurant, Spoons, integrates the ‘Pasture to Plate’ program with its culinary and hospitality management programs. Here, students have the opportunity to sell their meat products directly to the public, gaining valuable experience in sales and customer interaction.
The program not only aims to fill immediate gaps in the meat processing labor market but also fosters long-term economic development by encouraging entrepreneurship. Graduates are expected to contribute to a more robust and diverse meat industry by either joining existing meat processing operations or starting their own businesses.
The inaugural class is intentionally small, with 12 students to ensure a safe and intensive learning environment. Additionally, thanks to state funding, tuition assistance is available on a first-come, first-served basis, covering 100% of tuition costs. Prospective students are encouraged to apply.
For more information or to apply, visit NTC’s website or contact the admissions office directly.