MID-STATE MEAT MARKET

1. What is the Mid-State Meat Market?

The Mid-State Meat Market is a student-run retail storefront operated by students in the Meat Cutting & Butchery program at Mid-State Technical College. Students fabricate products as part of their hands-on learning, and the items they create are offered for sale to the public.

2. Where do the proteins come from?
 

All proteins used in our classroom and retail store come from inspected and approved distributors.

• We do not purchase animals directly from local farms.

• All products meet inspection and safety requirements before they ever reach our facility.

This ensures consistent quality, verified safety, and alignment with Wisconsin licensing and inspection rules.

3. Why don’t you source from local farms?
 

Because this is a teaching environment, we need consistent, inspected, and traceable products for students to learn on. Using approved distributors guarantees that all proteins meet the specific requirements needed for education, fabrication, and retail sale.

4. Why do you only sell products made by students?
 

Everything in the Meat Market is created as part of the learning process.  This helps ensure that:

• Students gain real-world experience in fabrication, packaging, labeling, pricing, and retail operations.

• We’re not competing with local butcher shops, farmers, processors, or grocery stores.

• Our offerings reflect what students are actively learning each week.

5. Will the Meat Market replace where I normally buy my meat?
 

No. Since this is an educational program, our inventory is limited, varies week to week/semester to semester, and is based on what students are learning in class.

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We won’t have the full variety or volume of a commercial butcher shop—but you will find high-quality, student-crafted items at fair prices while supporting hands-on education.

6. What types of products do you offer?
 

Product availability changes throughout the semester, but common offerings include:

• Fresh cuts (beef, pork, or lamb depending on curriculum)

• Ground products

• Value-added items (fresh sausages, smoked sausages, snack sticks, cured products [e.g., bacon], and more)

Follow our store updates for weekly product lists at www.midstatemeatmarket.com.

7. Are your products inspected?

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All proteins are sourced from fully inspected suppliers, and all retail items are produced in accordance with Wisconsin Food Code and our state approved HACCP (Hazard Analysis and Critical Control Points) plan and safety standards. 

 

Students are supervised by a Master Meat Crafter and trained in:

• Food safety

• Sanitation

• HACCP principles

• Proper handling and storage

• Labeling and traceability

8. Can I place large or custom orders? Can I pre-order or reserve items?  
 

At this time, we cannot take custom or bulk orders.
Our products are based entirely on the instructional schedule and what students produce in class.  Pre-orders are not offered, as product selection and availability are determined by class production schedules.

9. Do students run everything?
 

Students complete all fabrication, packaging, merchandising, and customer service tasks under the supervision of faculty and industry-experienced professionals.
 

You’re supporting hands-on education every time you shop with us.

10. Can I donate animals or products to the program?
 

At this time, we cannot accept donated animals or uninspected products.
All proteins must come from approved, inspected sources to ensure safety and instructional consistency.

11. How does my purchase support students?
 

Every purchase helps:

• Fund program materials

• Reduce tuition costs

• Support student learning

• Offer real-world retail experience

• Enhance hands-on butchery, fabrication, and customer service training

 

You’re directly contributing to the education of future meat industry professionals.

12. What forms of payment are accepted? 
 

At present, Mid-State Meat Market functions solely as an online operation, with credit and debit cards as the only accepted payment methods. 

13.  How do I order, where do I pick it up, and when are you open?
 

All orders must be placed online, with local pickup available at Auburndale High School or Mid-State Technical College - Marshfield Campus.  Store hours change each semester depending on class schedules.  Current days and hours are always posted online at: www.midstatemeatmarket.com

 

Typically, the store is open Tuesday and Thursday nights during the school semester from 5:30 to 7:30 p.m. at Auburndale High School or Wednesday's and Friday's from 8:30 am to 4:00 pm at Mid-State Technical College - Marshfield Campus. Please note - orders must be placed no later than 5:00 pm on Tuesday and Thursday for Marshfield pickup on Wednesday and Friday.

 

Future plans include pickup availability at Mid-State Technical College – Wisconsin Rapids and Stevens Point campuses as well as in-person sales at Mid-State – Marshfield campus. 

 

Pickup Locations:

• Auburndale High School, 10629 North Road, Auburndale, WI 54412 (use door #4 near the greenhouse). 

• Mid-State Technical College - Marshfield Campus, 2600 W 5th Street, Marshfield, WI 54449 (main entrance).

14. Who can I contact with questions? 
 

Fill out the Contact Us form.  We will respond as soon as we are able. 

15. Where can I learn more about the market and the program?
 

Visit the Mid-State Meat Market store page at: www.midstatemeatmarket.com.

Visit the Mid-State Technical College website at:  www.mstc.edu

• Meat Cutting and Butchery Program:  https://www.mstc.edu/meat-cutting-and-butchery

• Meat Processing and Retail Certificate Program:  https://www.mstc.edu/meat-processing-and-retail

• Advanced Meat Cutting and Butchery Technical Diploma:  https://www.mstc.edu/programs/advanced-meat-cutting-and-butchery