Training Information: CED-0914 - Introduction to Butchering Poultry

Poultry, especially chicken, is one of the fastest-growing proteins in global consumption due to its efficiency, quick production cycle, and popularity as a lean white meat. In this hands-on workshop, you'll learn the fundamentals of poultry cutting and explore techniques for effectively marketing your cuts. Training will take place in the newly opened 1787 Butchery at the VTSU-Randolph campus-a modern meat lab designed for education and skill development. Under the guidance of Dr. DeMetris Reed, students will gain practical experience in poultry processing.