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Ohio this week became the first state to gain approval to sell meat from small, state-inspected slaughterhouses across state lines — a critical step toward rebuilding processing infrastructure for small-scale, regional meat and poultry producers. 
The University of Wisconsin meat scientists have launched a new “Meat Science and Safety Training Program” to turn out “Master Meat Crafters.” We thought we’d find out how an “old world German Master Butcher” learn his craft. We asked Uli Lengenberg of Uli’s Famous Sausage about his training in Germany. 
Tom Winterrowd, who farms near Canby, Oregon, said that the minute he saw the announcement for the hog head cooking class he knew he’d be in it. Portland Meat Collective recently offered the class, bringing in Ben Meyer, the chef at Grain and Gristle Restaurant as the instructor. |
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