VTSU-Randolph Launches State-of-the-Art Meat Lab with Hands-On Butchery Trainings

Vermont State University–Randolph is proud to announce the grand opening of its brand-new, state-of-the-art Meat Lab—The 1787 Butchery. Designed to support immersive, hands-on learning, this facility marks an exciting step forward in agricultural and food science education.

To celebrate the launch, VTSU-Randolph is offering two upcoming two-day butchery trainings open to public registration. Whether you're a beginner or looking to refine your skills, these trainings provide a unique opportunity to learn the art of meat cutting from a professional.

Led by Elizabeth Roma of Roma’s Butchery, each session includes in-depth instruction and hands-on experience breaking down meat. Participants will leave with a portion of the meat they prepare, along with an entry-level meat cutting knife.

Sign up for one or both trainings and experience this exciting new facility firsthand.

Training Schedule:

• May 19–20: Introduction to Butchering: Poultry and Lamb
  Learn more and register here

• June 30–July 1: Introduction to Butchering: Pork
  Learn more and register here

   

Cost: $500 per person, per session
VSAC Advancement Grants and AmeriCorps Segal Education Awards are accepted.

No prior experience is needed—just a willingness to learn!

For questions, contact Taylor Paone at Taylor.Paone@VermontState.edu.

Cost: $500 per person (per session).
VSAC Advancement Grants and AmeriCorps Segal Education Awards are accepted.