Join us at Vermont State University's NEW meat education lab- The 1787 Butchery - for our 2-day hands-on Introduction to Butchering Poultry training, on November 8th-9th in Randolph! Dr. DeMetris Reed will lead participants in the breakdown of poultry into different cuts. With plenty of hands-on practice and expert guidance, participants will gain confidence in poultry 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.

The training costs $300. We accept VSAC Advancement Grants and AmeriCorps Segal awards. Reach out to Taylor.Paone@VermontState.edu with any questions!

Learn More & Register

Interested in more butchering trainings? Check out our Introduction to Butchering Beef training on December 13th-14th, and our Sausage Master Class on February 21st-22nd!