Posted August 13, 2024 at 10:59am by Taylor Paone
Upcoming Introduction to Butchering Trainings at VTSU CAFE
![image of butchery training with text over it listing "Intro to Butchery I: Poultry, Lamb and Goat", September 9th-10th, 2024, at Roma's Butchery in South Royalton, VT.](/sites/default/files/styles/page_image/public/2024-08/Intro%20to%20Butchery.png?itok=5uwohhAA)
![image of butchery training with text over it listing "Intro to Butchery II: Pork", September 23rd-24th, 2024, at Roma's Butchery in South Royalton, VT.](/sites/default/files/styles/page_image/public/2024-08/Intro%20to%20Butchery%20%281%29.png?itok=7a6Tw5tL)
![image of butchery training with text over it listing "Intro to Butchery III: Beef", October 7th-8th 2024, Roma's Butchery, South Royalton VT](/sites/default/files/styles/page_image/public/2024-08/Intro%20to%20Butchery%20%282%29.png?itok=EE7sSEnf)
VTSU's Center for Agriculture and Food Entrepreneurship (CAFE) is hosting a series of Introduction to Butchering trainings this September and October. Led by the skilled Elizabeth Roma of Roma's Butchery in South Royalton, VT, these trainings are designed to enhance your butchering skills through practical, in-depth hands-on instruction.
Training Schedule:
Introduction to Butchering I: Poultry, Goat, and Lamb
Dates: September 9th-10th
Learn more and register here- Introduction to Butchering II: Pork
Dates: September 23rd-24th
Learn more and register here
- Introduction to Butchering III: Beef
Dates: October 7th-8th
Learn more and register here
Each session will provide participants with:
- An entry-level knife
- Their own prepared meats to take home
A certification of course completion
For more details on all three trainings, please visit our food systems trainings website. Feel free to register for any of the trainings that best fit your interests or schedule.
If you have any questions or need further information, do not hesitate to reach out to taylor.paone@vermontstate.edu. Please share with anyone you think would benefit from this training! We look forward to your participation and helping you enhance your butchering expertise!