The “Pork to Plate” program, initiated by the University of Wisconsin-Extension, is providing 4-H members with a comprehensive understanding of the pork industry, from animal husbandry to meat processing. This educational initiative aims to bridge the knowledge gap between livestock rearing and the meat products consumers find in stores.
Participants begin by selecting and raising pigs, learning essential care and management practices. The program emphasizes the importance of proper nutrition, health monitoring, and ethical treatment of animals. As the project progresses, youth gain insights into the meat processing phase, including slaughtering, butchering, and packaging techniques.
A key component of the program is the hands-on experience in meat processing facilities, where participants observe and engage in the transformation of livestock into consumer products. This exposure helps demystify the process and highlights the significance of food safety and quality control measures.
The “Pork to Plate” program not only educates youth about the technical aspects of the meat industry but also fosters a deeper appreciation for the agricultural sector. By understanding the journey from farm to table, participants are better equipped to make informed decisions as future consumers and potential contributors to the industry.
For more information on the “Pork to Plate” program and upcoming sessions, interested individuals can contact the University of Wisconsin-Extension’s 4-H Youth Development department.
