Introduction to Butchering: Poultry and Lamb

VTSU CAFE
Learn More and Register Here!
Location
1787 Butchery at VTSU-Randolph, 293 Admin Drive, Randolph Center VT 05061
Cost
$500
Start Date
End Date
Contact Name
Taylor Paone
Email
[email protected]
Get Directions
Details

Come learn from Elizabeth Roma of Roma's Butchery how to break down poultry and lamb in this 2-day hands-on training at VTSU-Randolph's NEW meat training facility, 1787 Butchery! Participants will learn the basics of butchering poultry and lamb and will take home the meats they've prepared as well as an entry-level butchering knife! This is open to all, no experience required!

More information and Registration found here: Introduction to Butchering - Poultry and Lamb

When? May 19th-20th, 2025

Where? 1787 Butchery, located on the VTSU-Randolph Campus

How Much? $500 (We accept VSAC Advancement Grants and AmeriCorps Segal Awards!)

Questions? Reach out to [email protected]

Similar Events
View All
A well-managed grazing paddock at North Hollow Farm that has been managed using the Ripsower.
|Event
Farmers Offer a Deep Soil Watershed Plan for Vermont
Vermont farmers, loggers, and townsfolk are working for a future of healthy land and strong...
Webinar Restaurant & Farm Partnerships, May 19 4-5pm
|Event
Webinar: Restaurant & Farm Partnerships
Vermont farmers and restaurant buyers are invited to join the conversation on May 19 for an open, experience-based discussion on how chefs approach local sourcing and how farms navigate selling to restaurants.
a greenhouse made of windows with words that read "crafty construction: salvage glass greenhouse"
|Event
Crafty Construction: Salvage Glass Greenhouse
Developing resilient, local food systems in northern climates necessitates more robust infrastructure and various approaches...