Introduction to Butchering III - Beef
Date & Time: 10/7/2024-10/8/2024 9:00AM-4:30PM
Location:
Roma's Butchery, South Royalton, VT
Description: Join us for this two-day course, Introduction to Butchering III - Beef, hosted by Vermont State University's Center for Agriculture and Food Entrepreneurship (CAFE), and led by Elizabeth Roma of Roma's Butchery in South Royalton, Vermont. Learn the art of butchering beef, ideal for those pursuing a butchery career or interested in meat preparation. This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down half of the beef into primal, sub-primal, and finally, into retail cuts such as steaks, roasts, stew meat, etc. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife. What else can we say, "Beef- It's What's For Dinner!" Cost: $495 Accepting VSAC Advancement Grant and AmeriCorps Segal Grant.
To learn more & register: https://www.enrole.com/vsc/jsp/session.jsp?sessionId=24CY-CED-0589-S01&courseId=CED-0589&categoryId=7204F9C0
Organized by: Vermont State University Center for Agriculture and Food Entrepreneurship
To learn more, contact: Taylor Paone - taylor.paone@vermontstate.edu
Please post this event to https://agriculture.vermont.gov/calendar if appropriate. This event was submitted via the form https://forms.office.com/g/ncNvPiUDar.