Cobleskill, NY — CCE Harvest New York and SUNY Cobleskill invite pork producers to hone their skills in a one-day Pork Cutting Seminar on Wednesday, Aug. 24, the second in a new series of meat production classes being offered throughout the year. The course will be taught by SUNY Cobleskill faculty and specialists from the Harvest New York program of Cornell Cooperative Extension. The Beef Cutting Seminar that opened the series in May was a sell-out success, drawing meat producers from all around the region.

The all-day class is designed for producers who are selling to markets, would like to learn to cut their own meats, or are interested in learning about cuts of pork. It will cover which cuts are most profitable, quality of meat, what products consumers want, and marketing strategies. Participants will learn about the cuts of pork and marketing in a morning classroom session before applying that knowledge in the afternoon to cut a hog carcass and make sausage.

PACE Workshop August PorkThe event comes amid growing consumer interest in the production and availability of locally sourced meat and meat products in New York. This is part of a series of partnership seminars that will host classes for other meat producers, including lamb, beef, shelf stable, and charcuterie.

“The partnership between Harvest NY and SUNY Cobleskill is wonderful. SUNY Cobleskill has the facilities to help Harvest NY meet its educational goals for meat processing education, while Harvest NY has the ability to grow the meat industry in the state. We are looking forward to a mutually beneficial long-term relationship,” said MacKenzie L. Waro, Livestock Processing & Marketing Specialist for Harvest New York.

Harvest New York’s goal is to expand and enhance Cornell Cooperative Extension’s regional agriculture programs to spur agricultural development in New York State. Harvest New York specialists develop educational programs that increase agricultural investments, profitability and sustainability.

The seminar will be held Wednesday, Aug. 24 from 9 a.m. to 4 p.m. at SUNY Cobleskill’s new Meat Laboratory in the College’s Center for Agriculture and Natural Resources. The cost is $50 per person, which includes lunch and classroom materials. Space is limited to 15 participants.

Schedule of upcoming workshops:

Pork CuttingAug. 24

Poultry CuttingOct. 11

Lamb CuttingJan. 18

Beef Cutting 2.0 + Pork Cutting 2.0March 20 – 24

To register or for more information, call Linda Serdy, Office of Professional and Continuing Education (PACE), 518.255.5528 or