Training Information: CED-0841 - Meat Cutting: Butchering Basics Training Series

This training will cover the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smokes hams, and bacon will also be covered, with an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

Butchering Basics can be taken as a three-part series or individually by animal interest. 

Introduction to Butchering: This training will include an introduction to HACCP planning. Participants will begin their butchering skills by focusing on chicken fabrication and a lamb breakdown. Feb 6-7, 2021 (At capacity, closed for registration)

Pig Butchery: This session focuses on the breakdown and various cuts of a pig. Participants will be introduced to value added production such as sausage making, hams, and bacon. Feb 20-21, 2021

Beef Butchery: This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down a half beef into steaks, roasts, stew meat, etc. Mar 20-21, 2021

To register: 
  • Choose the session/sessions you wish to register for by putting a check mark in the box to the left of the title
  • Choose your fee (standard fee or VSAC if you have been awarded a VSAC Advancement Grant)
  • Choose Add to Cart
  • Choose Sign In and complete the requested information

Course Resources
Please contact Molly Willard, Ag Project Manager for additional information and/or questions

Available Sessions