Vermont Tech Butchering Short Course

 Apologies for the short notice.

Link

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. 

Mar 26-27, 2022; or
Sep 3-4, 2022

Registration

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. 
Apr 23-24, 2022; or
Sep 24-25, 2022

Registration

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. 

Mar 26-27, 2022; or
Sep 3-4, 2022

Registration

COST

Intro to Butchering: $500

Pig Butchery: $500

Beef Butchery: $500

LOCATION

Mad River Food Lab
Butchering Lab
151 Mad River Canoe Rd
Waitsfield, VT 05673