New Meat Science Partnerships Strengthen Local Food System in the Wind River Basin

Riverton & Lander, Wyo. — Two new Memoranda of Understanding (MOUs) between Central Wyoming College’s Meat Science Department and local food organizations mark a significant step forward in rebuilding a resilient, locally sourced meat supply chain in the Wind River Basin.

Central Wyoming College Meat Science  has entered into formal partnerships with Fremont Local Market (Riverton) and Slow Foods–Wind River Chapter, operating as Meadowlark Market and Kitchen (Lander). The agreements create a structured pathway for locally raised livestock to be processed through CWC’s Meat Science program and sold directly to community markets.

Both MOUs take effect March 1, 2026, with the first processing date scheduled for March 23, 2026.

Building a Local Meat Supply Chain

Under the agreements, Central Wyoming College will provide monthly processing capacity for locally grown beef, or up to four lambs per month for each participating market.

The partnerships are designed to support local ranchers, expand consumer access to Wyoming-raised meat, and strengthen the region’s food economy, while maintaining Central Wyoming College’s core mission as an educational institution.

This collaboration helps close a critical gap in the local food system. It connects producers, students, and consumers in a way that builds skills, supports agriculture, and keeps food dollars circulating locally.

Education at the Core

CWC’s Meat Science Department is first and foremost a teaching facility. Livestock processing is conducted by students under close faculty supervision, giving hands-on experience in harvesting, cutting, packaging, sanitation, and quality control.

Producers participating through the program are required to meet specific animal health, handling, and delivery standards and acknowledge that, as an educational setting, product outcomes may differ from those of commercial for-profit processors.

Shared Responsibilities

Each market will coordinate scheduling, logistics, and producer communication, confirming processing dates in advance to ensure smooth operations. All partners have committed to jointly promoting the collaboration to educate the public about progress being made toward rebuilding a locally based meat system in the Wind River Basin.

Attached to each MOU is a producer checklist outlining requirements related to animal condition, delivery timing, brand inspection, and cutting instructions. These checklists are expected to evolve as the program grows and improvements are identified.

A Model for Local Food Resilience

Together, these agreements represent a practical, scalable model for strengthening regional food systems — one that supports education, agriculture, and community access to local food.

For producers and consumers alike, the MOUs signal a renewed commitment to keeping Wyoming meat local, transparent, and community-centered.

Central Wyoming College has its own USDA approved meat processing plant. This is one of only a handful of community college meat science programs with a plant in the nation and the first in Wyoming. The program teaches United State Department of Agriculture (USDA) guidelines, food safety, and how to responsibly butcher an animal.