Introduction to Butchering Poultry

Location
1787 Butchery, Vermont State University Randolph Campus
Cost
$300
Start Date
End Date
Contact Name
Taylor Paone
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Details

Join us at Vermont State University's NEW meat education lab- The 1787 Butchery - for our 2-day hands-on Introduction to Butchering Poultry training, on November 8th-9th in Randolph! Dr. DeMetris Reed will lead participants in the breakdown of poultry into different cuts. With plenty of hands-on practice and expert guidance, participants will gain confidence in poultry breakdown. Whether you're a homesteader, farmer, aspiring butcher, or interested in learning more about meat science, these trainings offer a valuable and practical foundation.

The 1787 Butchery was created as a learning space dedicated to providing hands-on butchering instruction and meat science education. Join us and gain experience in a professional, guided environment.

The training costs $300. We accept VSAC Advancement Grants and AmeriCorps Segal awards. Reach out to [email protected] with any questions!

 

Interested in more butchering trainings? Check out our Introduction to Butchering Beef training on December 13th-14th!

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