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Meat Cutting Certificate: Butchering Basics (Short Course)

Vermont Tech
Randolph Center, VT

Learn how to cut a chicken, break a lamb, pig and beef into primal cuts, sub primal cuts then into retail and table ready cuts.   Learn how to produce value added meat products.  Students will learn tools, safety and knife skills, gross profit margins as applied to meat retail and cutting tests. This 7 day course will send you on your way toward being a successful butcher!

Day 1 Butchering Basics: Animal breeds, Safety and Knife Skills for the Butchering

Day 2 Chicken breakdown, cuts and value added products such as K-bobs, thin breast cutlets, roulades, etc.

Day 3 Pig breakdown into primals, subprimals, retail, table ready cuts and value added products.

Day 4 Lamb breakdown into primals, subprimals, retail, table ready cuts and value added products.

Day 5 Beef Hind Quarter breakdown into primals, subprimals, retail, table ready cuts and value added products. 

Day 6 Beef 4 quarter breakdown into primals, subprimals, retail, table ready cuts and value added products.

Day 7 Crunch the Meat Numbers: Learn how to figure margins and the difference between service cases and prepackaged cases. Learn how to Conduct cutting tests and why. Learn how value added products affect growth profit margins etc.

*Note: Students may sign up for individual days/courses but the the first & last days (Day 1 & 7) are highly recommended by the instructor regardless of which particular meats are of interest to the student. By registering for all 7 days at once, students will save $20 on the total cost as opposed to individual courses.

More details:
http://www.vtc.edu/ag-course/meat-cutting-certificate-butchering-basics