The butcher shop retail class enjoyed watching customers sample the class’s freshly created bologna on Feb. 7, the first day the retail counter was open in the culinary area of the Truax cafeteria.  

Mondays from noon to 1 p.m. the Butcher Shop Retail Class sells freshly prepared meats. 

Students and faculty will find meats such as chicken liver pate, brats and even kasekrainer, which is a sort of spiced brat filled with Swiss cheese.

By the time the butcher shop counter opens to the public, students have been busy with prep work. The time commitment is proving to be one of the biggest challenges involved in the program, said Breanna, one of the students. 

Total time is four hours with two hours of prep, one hour serving customers and then one hour of clean up. But the students say the experience is worth all the work.  

Another challenge, said another student Nate, is the sophisticated technology involved. One piece of equipment is an elaborate scale that takes time to learn to use properly.  

All meat sold by the program is locally sourced.