Madison Reporter

Madison College is offering a tuition-free education for students enrolled in its Artisanal Modern Meat Butchery program. Robert Moreland, a student from North Carolina, moved to Wisconsin to take advantage of this opportunity. He is learning the intricacies of meat processing by visiting local farms and engaging in hands-on training.

Moreland's interest in butchery began during his childhood while hunting with his stepfather. "I grew up hunting with my stepfather, and we would process deer in our garage. That is where my passion started," he says. The program at Madison College aligns with his interests, focusing on the farm-to-table process and the importance of meat quality.

The COVID-19 pandemic highlighted vulnerabilities within the meat processing industry, leading Wisconsin lawmakers to offer incentives to strengthen it. Governor Tony Evers allocated $5 million from the American Rescue Plan Act for talent development programs and financial support for students like Moreland until 2026.

Students who complete the 24-credit program with satisfactory grades receive a debt-free education valued at $5,500. Paul Short, an instructor at Madison College known as Chef Paul, praises the dedication of his students: "I've never seen a group of more motivated students; you can tell they want to do very well."

The one-year technical program provides comprehensive education on animal lifecycles and experience in culinary facilities. It aims to meet consumer demand for transparency about meat origins. "The number one question people ask is where their meat comes from," Short explains.

Moreland appreciates the expertise of instructors like Chef Paul and Ron Russell: "Chef Paul is amazing to work with... Instructor Ron Russell also brings so much experience." The program plans further expansion with a new mobile meat processing truck next fall.

Since 2020, over 30 students have graduated from Madison College’s Artisanal Butchery Program, some joining regional butcher shops or starting their own businesses. Moreland aspires to open a shop supporting small farmers and hunters while taking business classes to achieve this goal.

He believes that understanding food origins is crucial: “For anyone interested in understanding how food reaches the table, this is the program for them.” Moreland looks forward to continuing his studies as he completes his first year at Madison College.