Waitsfield
This training will cover the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smokes hams, and bacon will also be covered, with an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.
Butchering Basics can be taken as a three-part series or individually by animal interest.
Introduction to Butchering
This training will include an introduction to HACCP planning. Participants will begin their butchering skills by focusing on chicken fabrication and a lamb breakdown.
Pig Butchery
This session focuses on the breakdown and various cuts of a pig. Participants will be introduced to value added production such as sausage making, hams, and bacon.
Beef Butchery
This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down a half beef into steaks, roasts, stew meat, etc.
Intro to Butchering: January 23–24, 2021
Pig Butchery: February 20–21, 2021
Beef Butchery: March 20–21, 2021
CONACT: Register here. Questions? Contact Molly Willard, http://molly.willard@vtc.edu/, (802-535-5315)