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Butcher Block staff’s hand placing a vacuum-sealed T-bone steak into a brown paper bag displaying "The Butcher's Block" logo.

Butcher Block & Pasture to Plate Butchery Labs

Butcher Block and the Pasture to Plate Butchery Labs serve students pursuing careers in the meat processing and agriculture industries. These specialized spaces offer hands-on training that bridges classroom instruction with real-world application through both stationary and mobile facilities.

Four meat processing workers in white coats collaborate at a cutting table, processing various cuts of pork.

The Labs provide a complete, immersive environment for learning meat fabrication, processing and food safety. With a state-of-the-art cold lab and a fully equipped mobile harvest unit, students engage in ethical harvesting, HACCP training and customer service operations through direct-to-consumer sales at the Butcher Block. These facilities support training for a wide range of meat species and promote sustainability through local farm partnerships.

Butcher Block

Located on NTC’s Wausau campus, Butcher Block is a student-run retail storefront where Pasture to Plate Butchery students practice customer service, sales and product presentation. The program prepares students for careers and advancement in the meat processing industry. The space includes the Cold Lab and Mobile Lab, providing a complete, applied butchery learning experience.

Butcher Block storefront, including shop counter with a glass display case of meats, scale, and tablet. A branded paper bag sits under two wall-mounted screens. Butcher Block refrigerated display case filled with packaged meats on two shelves. A screen and a scale are visible above. Butcher Block staff’s hand placing a vacuum-sealed T-bone steak into a brown paper bag displaying "The Butcher's Block" logo.

State-of-the-Art Cold Lab

NTC’s Pasture to Plate Butchery Cold Lab is a 1,300 sq. foot facility designed for hands-on instruction in meat fabrication. It includes industry-standard equipment that supports real-world meat processing experience. Students receive instruction on bacon, hams and other value added sausage products, incorporating traditional techniques with modern processing methods.

A band saw within the Pasture to Plate Butchery Cold Lab Clean butcher tables within the Pasture to Plate Butchery Cold Lab The Cold Lab: a sterile industrial kitchen with stainless steel carts, shelving units holding supplies, and a hanging rack.

Mobile Lab

NTC’s Pasture to Plate Butchery Mobile Unit is a fully equipped facility designed for on-site livestock processing at local farms. The unit supports live animal processing education including animal welfare, pre-harvest inspection, humane stunning, evisceration and carcass chilling preparing students for USDA/FDA compliance. It provides students with hands-on training and a comprehensive understanding of meat processing in diverse field conditions.

The Pasture to Plate mobile lab trailer, as seen from a front angle view. Diagrams of butchery cuts adorn the side of the trailer. The Pasture to Plate mobile lab trailer, as seen from a rear angle view. The rear displays the Butcher Block and NTC logos, along with photos of steak. Diagrams of butchery cuts adorn the side of the trailer.
Benefitting the Region

Industry and Community Impact

The Pasture to Plate Butchery Labs serve as more than a hands-on learning environment — they are a vital connection point between education, industry, and the community, helping sustain Wisconsin’s agricultural heritage while advancing modern, responsible practices that benefit the region’s economy and food systems.
Red barn and gray silo, illustrated icon

Local Agricultural Partnerships

Through direct collaboration with local farmers and Northcentral Technical College’s Agriculture Center of Excellence, the Pasture to Plate Butchery Labs create meaningful connections between education and industry. Students work closely with regional producers, gaining firsthand experience in sustainable agricultural practices that strengthen Wisconsin’s farming community and ensure responsible sourcing from pasture to plate.
A seal with a checkmark, illustrated icon

Economic and Social Responsibility

The programs and courses offered address workforce shortages in meat processing that became evident during recent supply chain disruptions. By developing skilled professionals who prioritize ethical and sustainable processing methods, graduates support Central Wisconsin’s agricultural economy and promote a more resilient, responsible food system.
Grilled steak, illustrated icon

Workforce-Ready Graduates

Graduates enter the workforce prepared for a wide range of roles in the meat processing industry. With hands-on experience and a strong technical foundation, they are equipped for immediate employment or to launch their own entrepreneurial ventures, contributing to the vitality and innovation of the regional food sector.

Training Offered

Training taking place within the Pasture to Plate Butchery Labs includes:

Three food industry workers in white coats and colorful beanies pour spice mixture into a metal container.

Hours of Operation

Butcher Block operates seasonally based on student production schedules. Public sales occur several times per semester and are advertised via NTC’s website, email communications and social media. Customers can purchase a variety of fresh and cured meats directly from Butcher Block on a first-come, first-serve basis.

Butcher Block storefront, including shop counter with a glass display case of meats, scale, and tablet. A branded paper bag sits under two wall-mounted screens.
More Information

Have Questions About the Pasture to Plate Butchery Labs?

If you have any questions about Butcher Block or the Pasture to Plate Butchery Labs, or would like more information about the training available, please contact Chef Travis.
Chef Travis smiling, wearing a white chef's hat and chef's coat.

Chef Travis Teska

Faculty, Culinary Arts + Pasture to Plate Butchery Instructor
teska@ntc.edu