Come learn from Elizabeth Roma of Roma's Butchery how to break down poultry and lamb in this 2-day hands-on training at VTSU-Randolph's NEW meat training facility, 1787 Butchery! Participants will learn the basics of butchering poultry and lamb and will take home the meats they've prepared as well as an entry-level butchering knife! This is open to all, no experience required!

More information and Registration found here: Introduction to Butchering - Poultry and Lamb

When? May 19th-20th, 2025

Where? 1787 Butchery, located on the VTSU-Randolph Campus

How Much? $500 (We also accept VSAC Advancement Grants and AmeriCorps Segal Awards!)

Questions? Reach out to Taylor.Paone@VermontState.edu