Master Certificate Program: Meat Cutting Master Training
COST: $900 for all 5 days, Price includes meat participants take home!
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 utilizationof 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 receivethe meat cutting certificate or you may sign up for selected days. You will be able to select this when you are checking out.
CONTACT: Registerat http://events.vtc.edu/Register/MeatCuttingFall Or contact (802) 728-1525 or firstname.lastname@example.org