Join us for VTSU CAFE's Introduction to Butchery III: Beef - happening October 7th-8th. This two-day hands-on workshop led by Elizabeth Roma of Roma's Butchery will focus on breaking down a beef half into primal, sub-primal, and retail cuts, including steaks, roasts, and stew meat.
Participants will refine their butchering skills, take home their own prepared meat cuts, and receive an entry-level meat cutting knife. Additionally, each participant will earn a certificate of completion.
Whether you're a culinary enthusiast or a professional looking to expand your skills, this workshop offers invaluable insights and hands-on experience in beef butchering, helping you build a strong foundation for a successful career in meat preparation. Don’t miss this opportunity to elevate your expertise and open new doors in the industry!
VSAC Advancement grant and AmeriCorps Segal funds accepted.
