Meat Processing Certificate Lab Day

Enrollment in the Meat Processing Certificate Lab Day with UNH is currently FREE due to funding by the New Hampshire Department of Agriculture, Markets, and Food with appropriations from the American Rescue Plan (ARPA) State and Local Fiscal Recovery Funds (SFRF).

Sharpen your skills and gain professional butchery training in this hands-on Lab Day with Dan Curtis, experienced meat cutter with 47 years in the meat retail/wholesale food industry, at the New Hampshire Food Bank in Manchester, NH.

Participants will spend the day developing practical meat cutting skills. You will learn essential cutting techniques, product breakdown, and safety protocols under expert guidance. On May 23, students will work with bone-in pork loin and other meat options, practicing various cuts. The meat selection for July 18 is TBD based on available supplies.

This workshop fulfills the in-person requirement to receive the UNH Meat Processing and Food Safety Certificate. No prior workshops are required. This course is open to all participants.

Register now as space is limited! You may choose either the May 23 workshop OR the July 18 workshop. PLEASE NOTE: You may only register for ONE lab day.

REGISTRATION DEADLINE for the May 23 workshop is May 1, 2026.

REGISTRATION DEADLINE for the July 18 workshop is June 26, 2026.

This course is part of the UNH Meat Processing & Food Safety Certificate program, but you do not have to be part of the certificate program to enroll in this course! The Meat Processing Certificate Lab Day offers valuable learning and professional development opportunities for individuals currently working in, or those trying to enter these fields:

• Chefs & Cooks
• Butchers & Meat Cutters
• Meat Processors

The Meat Processing Certificate Lab Day is offered in collaboration with the New Hampshire Food Bank.