Introduction to Butchering I - Poultry, Lamb, and Goat
Date & Time: 9/9/2024-9/10/2024 9:00AM-4:30PM
Location:
Roma's Butchery, South Royalton, VT
Description: Join us for this two-day course, Introduction to Butchering I - Poultry, Lamb, and Goat, 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 poultry, lamb, and goat, ideal for those pursuing a butchery career or interested in meat preparation. Discover the global appeal of poultry, particularly chicken, valued for its quick maturity and efficiency in feeding. Gain essential skills in poultry cutting and effective marketing strategies. Explore the unique role of lamb in the meat industry, shipped predominantly as whole carcasses to retailers and food services. Participants will gain hands-on experience, and will get to take home their very own prepared meat cuts as well as an entry level meat cutting knife. 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-0587-S02&courseId=CED-0587&categoryId=7204F9C0
Organized by: VTSU 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.