WAUSAU – Northcentral Technical College announced this week the grand opening of its fully farm-integrated Pasture to Plate Butchery program, positioning NTC and Wausau to educate the next generation of meat processors for the state.
This new program, complete with a 1,300-square-foot cold lab, underscores NTC’s commitment to meet the evolving needs of the agricultural and culinary industries.
The Pasture to Plate Butchery Certificate is designed to equip students with comprehensive knowledge and hands-on experience in every aspect of the meat production process, from sourcing livestock to humane harvest to preparing cuts for consumption to retail sales. Through a combination of classroom instruction, practical training and field experiences, students will gain proficiency in humane handling and slaughter under inspection, meat processing, sausage making, HACCP principles and butcher shop marketing and management skills.
“We are thrilled to introduce our Pasture to Plate Butchery program as an extension of our Culinary Arts education on campus,” said culinary arts faculty chef Travis Teska, “As the demand for locally sourced, high-quality meats continues to grow, NTC is leading the way in preparing skilled professionals who can meet this demand while promoting ethical and sustainable practices.”
A key feature of the program is its emphasis on farm-to-table principles, which ensures that students understand the entire supply chain and can make informed decisions at every stage of meat production. Through partnerships with local farmers and NTC’s Agriculture Center of Excellence, students will have the opportunity to engage directly with livestock operations and gain real-world insights into sustainable agriculture practices.
Applications are being accepted for the Pasture to Plate Butchery Certificate for the upcoming academic year. Tuition could be partially or fully reimbursed by state grants. For more information or to apply, visit www.ntc.edu/pasture-plate-butchery.
