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 training completion.

Whether you're a culinary enthusiast or a professional looking to expand your skills, this workshop offers insights and hands-on experience in beef butchering, helping you build a strong foundation for a successful career in meat preparation. 

For more information and to register please click here

This is the third training in VTSU CAFE's Introduction to Butchering series. Introduction to Butchering I: Poultry, Goat and Lamb takes place on Sept. 9th-10th, and Introduction to Butchering II: Pork, takes place on Sept. 23rd-24th

VSAC Advancement grant and AmeriCorps Segal funds accepted.

Please reach out to taylor.paone@vermontstate.edu with any questions - thanks!