Meat Cutting School

The University of Kentucky is holding a pork processing workshop for those interested in learning how to slaughter and process hogs. Participants will gain hands-on experience processing pork and is ideal for beginners and/or those wanting more experience and knowledge in meat processing. The format will be hands-on activities as well as lectures. Meat Cutting School is a three-day workshop beginning Thursday, May 12 at 3 p.m. at the Meats Lab on UK?s campus and continuing through Friday & Saturday, May 13-14. Topics will include: meats lab tour, pork slaughter, dry? and wet-curing bacon and hams, fabrication of pork carcasses, making various sausages and lectures over the history of meats, USDA rules and regulations, and a general overview of the US livestock and meats industries, HACCP and food safety, and sausage and smokehouse basics. Registration is open to the first 20 participants and will cost $400 / person. You will receive a 6? boning knife, white frock, UK Meat Cutting School cap and lunch during the training. The registration fee will cover the cost of the animals, materials and lunch. For more information and to register, contact our office at 633-4593.