The University of Maine Cooperative Extension will hold a five-day meat-cutting school, April 24–28, 9 a.m. to 3 p.m. daily at Central Maine Meats, 563 Brunswick Ave., Gardiner.

The classroom and hands-on training is appropriate for anyone currently — or interested in becoming — involved in professional meat processing, as well as livestock producers. Topics include history of production and consumer trends, humane handling and slaughter of livestock, meat quality, and food and personal safety. Participants will tour commercial meat processing facilities and have hands-on meat-cutting and processing training.

Instructors include University of Kentucky Extension associate professor and meat science specialist Gregg Rentfrow, and UMaine Extension assistant professors Colt Knight, state livestock specialist, and Robson Machado, food safety specialist.

A fee of $400 includes morning refreshments and lunches, course binder and all lab materials. Limited financial assistance is available for professional development. Register online. For more information or to request a disability accommodation, contact Melissa Libby, 207-581-2788, melissa.libby1@maine.edu.