Upcoming Trainings

Trainings

Introduction to Butchering Pork

This training will focus on the breakdown and various cuts of a pig. Here in the US, the pig is heavily used in the sausage and value-added market. However, the middle meats are becoming just as popular as beef. Learn about the most dedicated animal 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.

This training contains no sessions
Click here to be notified about the next scheduled program.

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. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife. What else can we say, "Beef- It's What's For Dinner!"

December 13-14, 2025, CPM - Fire Science Lab

Cue'linary Experience / Barbecue

This training is designed to educate participants using surveys, demonstrations, and eating in a class celebrating the rich heritage of American Barbecue. We will explore Texas Barbecue preparation techniques, which include types of meats, seasonings, and cooking methods, emphasizing meat in the diet and food safety, cost, and availability. Emphasis will focus on regional cuisine (e.g., Alabama, Carolinas, Georgian, Kansas City, Memphis, and Cajun) and international (e.g., Brazil, Cuban, Asian, Australian) methods to compare to the US.

This training contains no sessions
Click here to be notified about the next scheduled program.

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 practical experience in poultry processing.

November 8-9, 2025, CPM - Fire Science Lab

Red Meat Butchering

This training focuses on the butchering basics of red meats. Students have the ability to gain hands-on practice breaking down pork and beef into various cuts.

This training contains no sessions
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Sausage Master Class

This master class covers the art of sausage making from start to finish, and will also include tips and advice on smoked meat. The training focuses on trimming, weighing, linking, and smoking.

This training contains no sessions
Click here to be notified about the next scheduled program.