Waitsfield, Vermont: January 23rd-27th, Mad River Food Hub is leading an intensive, 5 day butchery training program covering the basics of whole animal fabrication and value added production.
In partnership with Vermont Technical College, and led by our meat processing specialist Bill Cavanaugh, this class will introduce students to sourcing, breakdown, and further processing of beef, pork, chicken, and lamb. Bill has many years experience as a butcher and value added producer, from on-farm butcher shops, to Fleisher’s in New York, and most recently Dundore & Heister in the heart of Pennsylvania’s farming country.
Each day will focus on a specific animal, with the class learning how to cut down a whole carcass to get the best yield. In addition to traditional retail cutting the class will also focus on unique cuts and roasts, as well as value added production of items such as sausage, bacon, and stock. Combining instructor led demos with hands-on activity, students will leave firmly educated in the foundations of whole-animal butchery.
As the only shared-use USDA licensed meat processing facility in Vermont, the Mad River Food Hub has long been the go to source for processing for local makers and growers. Now we’re excited to expand our focus to include the training of the next generation of Vermont’s butchers.
There has never been a better time to learn to cut meat. The growing demand for local food has created a serious need for local meat processing, leading to a growth in start-up meat businesses, specializing in custom cutting, sausage making, or smoking. Whether you’re looking to start a career in the meat industry, start your own business, or just looking to brush up on your skills so you can home process your own animals, this course will cover everything you need to know to get started.