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MEAT CUTTING: BUTCHERING BASICS

This training will cover all of 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, smoked hams, and bacon will also be covered.  The training will place an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

Day 1: Introduction, Knife Skills and Chicken Breakdown
Day 2: Lamb Breakdown and Value Added Processing
Day 3: Beef Forequarter Breakdown and Value Added Processing
Day 4: Beef Hindquarter Breakdown and Value Added Processing
Day 5: Pig Breakdown, Value Added Processing, and Wrap Up

Note: You may sign up for the entire week and receive the meat cutting certificate or you may sign up for selected days. You will be able to select this when you are checking out.

Date: April 9, 2018 - April 13, 2018
Time: 1:00 pm - 8:00 pm
Location:
Mad River Food Hub, Waitsfield VT


http://https://www.vtc.edu/ag-course/meat-cutting-butchering-basics-april-2018

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