Education at the Mad River Food Hub
Learning Butchery at the Mad River Food Hub
Learning the art of whole animal butchery is about a lot more than just learning to cut meat. Our training focuses on the entire economy of meat production; starting from on-farm production of animals to careful sourcing, costing, and selling. The goal is not only to teach practical butchery skills but give students the necessary experience to create a successful business.
Bill Cavanaugh has helped run some of the country's most well-respected butcher shops, including the famous Fleisher's Grassfed and Organic Meats in New York. Specializing in whole-animal seam butchery, he brings a unique perspective on the way in which butchers and charcuterie makers can have a significant impact on local food and agricultural economies. Robin Morris, the founder of the Mad River Food Hub has decades of experience in financial and business management and is an excellent resource to teach the back-office skills aspiring business owners need to be successful
One of the most important aspects of learning to work in a properly outfitted, USDA inspected facility. Our shared-use processing space not only gives you the chance to learn how to work under a HACCP plan under USDA inspection, it also allows you to watch other established businesses as they make their products.
Training to fit your needs
Come for a weekend class learning meat preservation and smoking while staying at a local inn and doing some skiing - or come for a longer, one on one apprenticeship. Whether you're looking to start a career in retail butchery, interested in learning some skills to benefit the homestead, or wanting to refresh an established business we have a class to meet your needs.