Trainer: DeMetris Reed

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Classes by this trainer


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!"
December 13-14, 2025, 1787 Butchery

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.
January 10-11, 2026, 1787 Butchery