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

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. 

FULL SERIES: 
Introduction to Butchery, Pig Butchery, Beef Butchery
Sep 19-23, 2022

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. 
Jul 18-19, 2022; or
Oct 3-4, 2022; or
Dec 12-13, 2022
(Registration cannot be split between offering dates, i.e., day one of two in one month, day two of two in another)

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. 
Aug 15-16, 2022; or
Oct 24-25, 2022; or
Jan 9-10, 2023
(Registration cannot be split between offering dates, i.e., day one of two in one month, day two of two in another)

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. 
Sep 12-13, 2022; or
Nov 7-8, 2022; or
Jan 23-24, 2023
(Registration cannot be split between offering dates, i.e., day one of two in one month, day two of two in another)

LATE REGISTRATIONS: Registration closes two weeks prior to the start date. Any registration taking place from registration close up to 3 or less days prior to the training start will be assessed a $50 late registration fee. 

A charge of $100 will be assessed on any cancellations occurring within 5 days of the training start.

NOTE: The Full Series is only offered Sep 19-23, 2022. If the Series has filled, and you desire all three animal interest topics, you must register for each topics individually. The cost is the same for the Full Series, or the three separate topic registrations.

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

 Session Information: T23FY-CED-0841-TCE8_INTRO (8 seats (100%) remaining)

Schedule: Every day, starting on 12/12/22 and ending on 12/13/22
Times: 09:00am - 04:00pm

Trainers

Name Additional Resources
Elizabeth Roma

Facility Detail

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

Cancellation Policy

A cancellation charge of $100.00 will be assessed on cancellations occurring within 5 days of the start of this session.