Join us at Vermont State University's NEW meat education lab- The 1787 Butchery - for our 2-day hands-on Introduction to Butchering Beef training, on December 13th-14th in Randolph! Dr. DeMetris Reed will lead participants in the breakdown of a beef half into different cuts. With plenty of hands-on practice and expert guidance, participants will gain confidence in beef breakdown. Whether you're a homesteader, farmer, aspiring butcher, or interested in learning more about meat science, these trainings offer a valuable and practical foundation.

The 1787 Butchery was created as a learning space dedicated to providing hands-on butchering instruction and meat science education. Join us and gain experience in a professional, guided environment.

We accept VSAC Advancement Grants and AmeriCorps Segal awards. Reach out to Taylor.Paone@VermontState.edu with any questions!

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Interested in more butchering trainings? Check out our Introduction to Butchering Poultry training on January 10th-11th, and our Sausage Master Class on February 21st-22nd!