Vermont State University Breaks Ground on New Meat Processing Facility

Vermont State University (VTSU) has announced the construction of a cutting-edge meat processing facility at its Randolph campus, set to open in May 2025. Named 1787 Butchery, the facility will meet the increasing demand for skilled butchers in Vermont and beyond. It will offer a digitally integrated classroom and an environmentally controlled processing floor, featuring professional equipment for meat cutting, storage, packaging, and cured meat production.

This new facility is part of the Center for Agriculture and Food Entrepreneurship (CAFE), which provides hands-on training in agriculture, food, and forestry. VTSU aims to equip students with the skills needed to support Vermont’s local food economy and meet the demands of the evolving agricultural sector. The facility will offer training in meat processing, grading, food safety, and culinary aspects of meat, with strong industry partnerships for workforce development. The facility will serve students across a range of disciplines, including agriculture, food science, culinary arts, and business, positioning VTSU-Randolph as a leader in meat processing education in New England.

Full article at Vermont Business Magazine