Training Information: CED-0589 - Introduction to Butchering III (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!" 

REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days before the start will be assessed a $50 late registration fee. No registrations within five days of the training.  

CANCELATION: Cancelations occurring within five (5) days of the training start will be assessed a $100 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 CWPE@VermontState.edu to register.


 Session Information: 24CY-CED-0589-S01 (15 seats (100%) remaining)

Schedule: Every day, starting on 10/07/24 and ending on 10/08/24
Times: 09:00am-04:30pm EDT

Trainers

Name Additional Resources
Elizabeth Roma

Facility Detail

VTC Roma Butchery
Roma - Butchering Lab
5615 VT-14
S Royalton, VT 05068
(802) 763-0440