Vermont State University is offering butchering training sessions this Winter and Spring. These certificate-based, hands-on courses are designed to build practical skills. Please help spread the word to anyone who may be interested—thank you! Below is a brief overview of each training with links to more details. You can also find our other trainings at our webpage here.
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Sausage Master Class
Date: February 22nd-23rd
Location: Roma’s Butchery, South Royalton, VT.
Cost: $445*
In this masterclass, you’ll delve into the art of sausage making—from selecting cuts to seasoning, casing, and linking. With guidance from seasoned butchers, you’ll learn to create mouth-watering sausages that are as beautiful as they are flavorful.* -
Introduction to Butchering Pork
Date: March 22nd-23rd
Location: Roma’s Butchery, South Royalton, VT.
Cost: $495
This session is perfect for beginners! You’ll learn the essential techniques for breaking down a pork carcass, identifying key cuts, and gaining an understanding of the various preparation methods used in pork butchery. -
Introduction to Butchering Beef
Date: April 5th-6th
Location: Roma’s Butchery, South Royalton, VT.
Cost: $495*
Beef butchery is an essential skill for anyone interested in working with meat. In this class, you’ll learn how to process a beef carcass, identify the various primal and sub-primal cuts, and understand the best methods for preparing beef for the table. -
Red Meat Butchering
Session 1: May 19th-20th
Session 2: June 30th-July 1st
Location: 1787 Butchery, VTSU Randolph.
Cost: $700*
This training focuses on the butchering basics of red meats. Students have the ability to gain hands-on practice breaking down pork and beef into various cuts. Dr. DeMetris Reed will provide students with technical skills-building support and specialized instruction in VTSU’s new Meat Training facility!
Feel free to reach out to [email protected] with any questions!