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 were unable to take in all the animals that needed to be harvested. In response, state funds have been invested in educational programs focusing on meat processing and animal husbandry to prevent such issues from recurring.

The "Pasture to Plate" program offers students an in-depth understanding of the entire meat processing chain. This includes:
Humane Slaughter: Students learn ethical and inspected slaughter techniques that ensure the meat is legally fit for sale.
Food Safety and HASAF Certification: The curriculum includes critical training in Hazard Analysis and Critical Control Points (HASAF) certification to ensure students can manage food safety protocols.
Cold Lab Experience: Students spend significant time in NTC’s state-of-the-art cold lab, gaining hands-on experience with industry-standard equipment such as 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, learning about the nuances of different cuts, and ensuring food safety, which is crucial for their future careers."

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 were unable to take in all the animals that needed to be harvested. In response, state funds have been invested in educational programs focusing on meat processing and animal husbandry to prevent such issues from recurring.
The "Pasture to Plate" program offers students an in-depth understanding of the entire meat processing chain. This includes:
<ul>
<li aria-level="1">Humane Slaughter: Students learn ethical and inspected slaughter techniques that ensure the meat is legally fit for sale.</li>
<li aria-level="1">Food Safety and HASAF Certification: The curriculum includes critical training in Hazard Analysis and Critical Control Points (HASAF) certification to ensure students can manage food safety protocols.</li>
<li aria-level="1">Cold Lab Experience: Students spend significant time in NTC’s state-of-the-art cold lab, gaining hands-on experience with industry-standard equipment such as emulsifiers, rollers, grinders, and band saws.</li>
</ul>
"Our cold lab provides students with real-world industry experience," says culinary instructor Chef Brock Decker. "They spend hours breaking down animals, learning about the nuances of different cuts, and ensuring food safety, which is crucial for their future careers."

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

MID-WEST FARM REPORT - MADISON

Daily audio and podcasts from the Mid-West Farm Report Madison!

Daily audio and podcasts from the Mid-West Farm Report Madison!

Advertisement