Meat Cutting: Butchering Basics

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.

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.

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.

Register and read more here: https://cewd.vtc.edu/course/meat-cutting-butchering-basics/