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Meat Cutting: Butchering Basics

Mad River Food Hub
Waitsfield, VT

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.


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