This training will cover the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smokes hams, and bacon will also be covered, with an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.
Butchering Basics can be taken as a three-part series or individually by animal interest.
Introduction to Butchering
This training will include an introduction to HACCP planning. Participants will begin their butchering skills by focusing on chicken fabrication and a lamb breakdown.
This session focuses on the breakdown and various cuts of a pig. Participants will be introduced to value added production such as sausage making, hams, and bacon.
This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down a half beef into steaks, roasts, stew meat, etc.
Instructor: Elizabeth Roma
Elizabeth Roma, owner of Roma’s Butchery, first became passionate for farming, volunteering on Green Mountain College’s farm. She has since volunteered or worked on various farms in Vermont, including Liberty Hill in Rochester, Amee Farm in Pittsfield, and Dairy Hill in South Royalton, vending at markets in Rutland, Randolph, Norwich and many more. She has learned different competencies along the way. She has raised live stock, slaughtering on farm and for commercial establishments.
Introduction to Butchering:
Roma Butchery (South Royalton, VT)
Intro to Butchering: $500
Pig Butchery: $500
Beef Butchery: $500