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Meat Cutting: Butchering Basics

Mad River Food Hub
Waitsfield, VT

Day 1: Introduction, Knife Skills and Chicken Breakdown
Day 2: Lamb Breakdown and Value Added Processing
Day 3: Beef Forequarter Breakdown and Value Added Processing
Day 4: Beef Hindquarter Breakdown and Value Added Processing
Day 5: Pig Breakdown, Value Added Processing, and Wrap Up

To register visit: http://www.vtc.edu/ag-course/meat-cutting-butchering-basics