"Rib-Eye Cutting Ceremony" for the Launch of the Meat Processing & Agricultural Education Hub was held Monday, October 21, 2024. The state-of-the-art meat processing facility on the VTSU Randolph campus is set to open in May of 2025, under the name “1787 Butchery.”
Vermont Business Magazine The Center for Agriculture and Food Entrepreneurship (CAFE) at Vermont State University (VTSU) has announced the start of construction of a state-of-the-art meat processing facility on the VTSU Randolph campus. This groundbreaking facility will directly support the growing regional need for qualified butchers, providing individuals direct access to equipment and instruction on the art and science of meat processing.
This facility is set to open in May of 2025, under the name “1787 Butchery.” This name gives credence to the founding year and long-standing educational mission of the legacy institutions that are now VTSU. The space will include a dedicated digitally integrated classroom, and an environmentally controlled processing floor with professional grinders, cutting, storage and packaging equipment that reflects the latest in industry standards. A meat smoker will allow for teaching on cured meats.
“Our charge as a career-ready university is to provide the training opportunities to our students that Vermont businesses and industry need,” stated VTSU President Dave Bergh. “There is tremendous demand in Vermont and beyond for the local and high-quality meat products that come from our local farms and businesses. That drives the need for the highly skilled workers we will be producing at this new VTSU training center. It is all part of our ongoing work to meet the needs of today and anticipate the demands of tomorrow as our agricultural economy evolves and our workforce with it.”
This new facility is part of the Center for Agriculture and Food Entrepreneurship (CAFE), one of VTSU’s four focused Workforce, Community and Economic Development (WCED) Centers.
The Center for Agriculture and Food Entrepreneurship is the University’s newly formed gateway for applied programming in agriculture, food and forestry. The Center currently offers a wide array of certificate trainings, spanning agricultural, food and forestry topics, and is collaboratively developing a new Ag., Food and Forests associates degree, that pending approval, would be offered beginning in the fall of 2026.
“This new facility is a giant step toward improving our food system.” noted Secretary of the Vermont Agency of Agriculture, Food & Markets, Anson Tebbetts. “Providing local meat for our dinner tables, cafeterias or restaurants does not happen without these important skills. Offering this training could launch a new career while supporting our farmers. We are grateful that Vermont State University has made this a priority. Well done.”
Upon completion of the meat processing facility, the Center will be able to offer hands-on training and educational programs that cover a wide range of topics in meat science, from meat processing and grading techniques, to food safety, advanced processing technology, and the culinary aspects of meat. And the learning doesn’t stop there.
By partnering with Vermont businesses, from those raising animals, to packinghouses and value-added food producers, students will have opportunities to learn workforce and entrepreneurial skills from innovators throughout the industry.
“We are incredibly excited to bring this first-class educational resource to the community,” added Dr. DeMetris Reed, Jr., CAFE Meat Facility Director. “Our goal is to create a space where students, farmers, and anyone interested in meat science can come together to learn and gain valuable skills that will benefit the local food economy and beyond. This facility is an investment not just in education, but in the future of responsible meat production in Vermont and New England.”
The Center is supported through an Economic Development Authority (EDA) grant and is guided by an advisory committee of subject matter and industry experts from across the State. The construction and outfitting of the meat processing facility was made possible through the generous support of Vermont State legislature, The Working Lands Enterprise Initiative (WLEI), a Community Recovery and Revitalization Program (CRRP) grant, and VTSU alumni.
“We are thrilled for the support of our government, industry, university leadership and alumni in making possible the construction of this dedicated hands-on learning space,” said Dr. Glenn Evans, Executive Director of CAFE. “In a time of transformation, we are collaboratively rebuilding and reimagining our working lands programming to create engaging, relevant and robust student experiences. I’m excited for what’s to come”.
The 1787 Butchery is geared to attract students from a variety of academic disciplines, including agriculture, food science, culinary arts, and business, all of whom will benefit from learning directly from industry professionals. Dr. Reed, Jr., said, “We are thrilled to be home to this innovative center for meat science education. This facility will position VTSU-Randolph at the forefront of meat processing education in New England, while reinforcing our university’s mission of providing practical, career-oriented learning experiences.”
Vermont State University is built upon the best of Castleton University, Northern Vermont University, and Vermont Technical College. Accredited by the New England Commission of Higher Education, July 1, 2023.
Source: Randolph, VT – Vermont State University VermontState.edu
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