Construction is well underway at Vermont State University’s Randolph campus, where a new meat processing facility is being built as part of the Center for Agriculture and Food Entrepreneurship. The facility, set to become a hub for butchery training, represents a significant step forward for the university’s programs.
“This facility will be a cornerstone for our future trainings and degree programs. Our goal is to create something both innovative and distinctive that addresses the needs of Vermont and the surrounding region,” said Glenn Evans, the center’s executive director.
While Vermont is home to numerous slaughterhouses and meat processing plants, this will be the first on a college campus dedicated to training aspiring butchers. The state-of-the-art facility will feature advanced equipment, including saws, smokers, packaging, and sterilization systems. But the project isn’t just focused on commercial meat processing.
“We know many Vermonters enjoy hunting, so we’ll be offering training on processing deer and maximizing use of the entire carcass,” explained DeMetris Reed, Jr., the facility’s director.
