Senator’s visit highlights workforce training, rural economic development, and expansion of CLC’s meat cutting programs
Staples, MN — U.S. Senator Tina Smith visited Central Lakes College’s Staples campus today to tour the meat cutting pods that are already in operation and serving students in the Meat Cutting and Butchery program. The units were officially dedicated with a ribbon cutting ceremony in October 2024 and have since become a cornerstone of CLC’s hands-on training in meat processing.
The state-of-the-art units, manufactured by Friesla, are designed to give students hands-on training in meat cutting, packaging, and sanitation. They are central to CLC’s Meat Cutting and Butchery program, a one-semester, 16-credit offering that prepares students for careers in local butcher shops, grocery store meat departments, and regional processing facilities.
Beginning in Spring 2026, the program will expand with a second 16-credit certificate in Sausage Smoking & Curing, giving students the opportunity to learn about meat science, seasonings, curing processes, and the production of specialty sausages. The Meat Cutting & Butchery program will remain a fall semester-only offering, while the new certificate will be offered exclusively in the spring semester.
“I always think the best ideas come from people on the ground doing the work, and that’s what this project is all about,” Senator Smith said. “With this great partnership between Central Lakes College and Minnesota Farmers Union, we’re helping people understand butchering and the job opportunities available.”
During today’s tour, Senator Smith spoke with Central Lakes College President Hara Charlier, AgCentric Executive Director Keith Olander, Meat Cutting Program Dean Cory Detloff, and Meat Cutting Instructor Jess Feierabend. Minnesota Farmers Union President Gary Wertish was also present, underscoring the strong partnership between CLC and MFU in supporting agricultural workforce development.
With the pods already in use, students are gaining the technical skills and food safety knowledge needed to succeed in the workforce. The facility also stands ready to serve as a resource for local processors as they expand capacity and meet inspection requirements.
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