Meat school! That might be it. That may be all I’ve got to say about this NPR story. Meat school. One can attend meat school. It makes sense, of course. How else would one learn to cut meat in the days of supermarkets, Styrofoam, and the possibly extinct neighborhood butcher?
Meat school, however odd it sounds, is actually a good thing. The month-long intensive certificate course at SUNY’s meat lab in Cobleskill, near Albany, teaches everything a student needs to know to run their own small meat-processing business. Graduates can then do good things, like keep well-raised, local, small-farm meats local. The farmers can send their animals to a nearby small slaughterhouse, have their meat prepared and handled by a professional.
Raising meat that has been treated well is a lot of work. In the end it’s worth it, as it’s better for the animals, the planet, and the consumer. It would be a shame, and a bit of a backward path, if the animals were raised so particularly only to be shipped off to a slaughterhouse and a market hundreds of miles away. It’s better to do all that work for yourself and your neighbors.
The phrase “meat school” is still weird. Meat school meat school meat school meat school. I’ve thought it too many times. The phrase has lost all meaning.
Posted by Alexa Harrington