Training Information: CED-0587 - Introduction to Butchering I - Poultry & Lamb

POULTRY - Poultry, particularly chicken, is becoming increasingly popular worldwide. The consumption of poultry has been increasing over time while other meats, such as beef and pork, have remained relatively constant or even decreased. Several reasons include that poultry is exceptionally quick to mature, highly efficient to feed, and a desirable white meat source. Learn about the art of cutting poultry and how to market your cuts.

LAMB & GOAT - Lamb carcasses were fabricated near the product's sale for many years. Carcasses were shipped from the point of slaughter to the point of sale. Lamb is unique because it is the last species to be shipped to retailers and food service in large percentages as whole carcasses. We will journey into the small ruminants we raise for red meat and their unique position in the meat industry. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife.

REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days before the start will be assessed a $75 late registration fee. No registrations within five (5) days of the training.

CANCELATION: Due to the high cost of materials for this training, cancelations occurring within five (5) days of the training start will be assessed a $495 cancelation fee. No refunds are given for no-shows.

STOP: If you have been awarded a VSAC Advancement Grant or plan to use your AmeriCorps Segal funds, please email CWPE@VermontState.edu to register.