Saint Lucia has taken a significant stride toward modernizing its livestock sector and elevating food safety standards with the successful completion of a three-day Specialty Cuts Training program. Held from August 5 to 7, 2025, the initiative targeted both commercial and roadside butchers across the island, aiming to enhance their skills, improve meat quality, and boost its market value. The training, conducted by A.L. Waaldijk College, focused on critical areas such as proper meat handling, hygiene, and advanced cutting techniques. These efforts not only sought to refine the presentation and quality of meat but also to make it more appealing to local consumers. The program was a collaborative effort led by the Veterinary and Livestock Services Department under the Ministry of Agriculture, Fisheries, Food Security, and Rural Development, with support from the Food and Agriculture Organisation (FAO). Valley Cold Storage provided its facilities for the hands-on sessions, creating a professional environment for participants to hone their craft. Beyond professional development, the initiative demonstrated social responsibility by donating the specialty meat cuts prepared during the training to local humanitarian institutions, including Rosa Place and Cornerstone. Officials from the Veterinary and Livestock Services Department hailed the program as a crucial step toward building technical capacity, improving food quality, and creating economic opportunities within the livestock sector. The ministry reiterated its commitment to advancing Saint Lucia’s livestock value chain through continued innovation, collaboration, and the promotion of best practices that support both food security and social wellbeing.