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On-Farm Slaughter & Custom Butchery
16 Sterling Drive
Craftsbury Common, VT
Take your livestock skills to the next level and learn how to safely and humanely bring your livestock from the field to the table. Over the course of five days, students will observe the on-farm slaughter of a hog, a lamb and poultry. Students will then move from the field to the kitchen and participate in the nose to tail butchering of each animal type into custom cuts of meats, curing and packaging for storage. The course also provides a session with a USDA meat inspector to let you know the safety and legal responsibilities of on-farm slaughter and butchery while offering resources that you can turn to in the future.
Visit the link below for more information or to register: