Vermont State University is featured in a recent episode of Ag in the 802, a video and podcast series highlighting Vermont agriculture and food systems, hosted by Anson Tebbetts, Vermont Secretary of Agriculture, Food and Markets.
In this episode, Secretary Tebbetts sits down for an in-depth conversation with Dr. DeMetris Reed, Director of VTSU’s 1787 Butchery. Together, they explore the art and precision behind meat cutting, from foundational knife skills to understanding a wide variety of cuts, and the role butchery plays in strengthening Vermont’s agricultural and food economies.
The conversation highlights VTSU’s Applied Meat Processing & Butchery Arts program, which combines online instruction with focused, hands‑on intensives at VTSU’s state‑of‑the‑art 1787 Butchery to prepare learners with technical, safety‑focused, and industry‑ready skills for careers in the meat and food systems sector.
Dr. Reed also discusses the expansion of learning opportunities beyond traditional students, with public, hands‑on courses designed for farmers, food system professionals, and community members interested in gaining practical butchery and meat‑processing skills.
Watch the full episode of Ag in the 802 featuring Vermont State University:
