SUNY Cobleskill is offering a series of meat processing workshops in October and November. The workshops are designed for individuals interested in joining the meat industry or producers looking to understand the butchery process. These two-day workshops are open to all applicants, culminating in a micro-credential badge. Class sizes limited to ten participants will maximize skill-building opportunities while working in USDA-inspected facilities.
All workshops listed below will feature hands-on carcass breakdown and identification of retail cuts, a walk-through of whole carcass utilization, and a review of USDA slaughter requirements. Courses will also focus on developing skills necessary to effectively retail cut, complete primal fabrication, sanitation, and packaging. Participants will learn accuracy of cutting, knife handling, and portion control. The discussion will relate to USDA-inspected products but can be used by the home processor.
Lamb Processing Oct. 7 from 1 p.m. to 4 p.m. Oct. 8 from 8 a.m. to 4 p.m.
Pork Processing Oct. 21 from 1 p.m. to 4 p.m. Oct. 22 from 8 a.m. to 4 p.m.
Beef Processing Nov. 11 from 1 p.m. to 4 p.m. Nov. 12 from 8 a.m. to 4 p.m.
These workshops are made possible through SUNY Cobleskill’s Office of Professional and Continuing Education. PACE offers certificates, career training, adult education and Bachelor’s degree partnerships with community colleges to help you start a new career, advance your current skills or complete your degree. See a complete list here of all micro-credentials offered through PACE.