Training Information: CED-0589 - Introduction to Butchering Beef

This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down half of the beef into primal, sub-primal, and finally, into retail cuts such as steaks, roasts, stew meat, etc. New butchery students will get to take home an entry level meat cutting knife. What else can we say, "Beef- It's What's For Dinner!"

REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days must reach out to Taylor.Paone@VermontState.edu. No registrations within five days of the training.

CANCELATION: Due to the high cost of materials for this course, cancelations occurring within five (5) days of the training start will be assessed a $500 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 Taylor.Paone@VermontState.edu to register.