Hands-On Butchering Trainings at Vermont State University’s New Meat Lab

Vermont State University’s Center for Agriculture and Food Entrepreneurship (CAFE) is excited to announce a new series of butchering trainings taking place this winter in the university’s newly opened meat education lab, the 1787 Butchery, on the Randolph Campus.

These two-day, hands-on workshops provide a practical foundation in meat cutting and processing — ideal for homesteaders, farmers, aspiring butchers, or anyone interested in learning more about meat science. No prior experience or college enrollment is required.

Upcoming Trainings:

December 13th-14th: Introduction to Butchering Beef

January 10th-11th: Introduction to Butchering Poultry

February 21st-22nd: Sausage Master Class

Developed as a dedicated learning space for butchering and meat science education, the 1787 Butchery offers participants the opportunity to gain real-world experience in a professional, guided setting.

Help us spread the word and encourage anyone interested to register!
For more information, contact Taylor.Paone@VermontState.edu.