Pork Processing Workshop

The University of Kentucky Meat Cutting School will be offering a Pork Processing Workshop. The workshop will be a hands-on experience with some formal lectures on the meats and livestock industries. Although experience is the best teacher, this workshop is designed to introduce basic slaughter techniques along with basic pork carcass fabrication and sausage making skills. The workshop is hands-on is open to the first 20 paid participants that are serious about learning more about pork processing.

• When: May 16th to 18th
• Where: University of Kentucky Meats Lab (325 Cooper Dr, Lexington, KY 40546)

Meeting Times:
Tuesday, May 16th (2pm to 4:30pm EDT)
>Tour of the meats lab and pick up equipment for the class.

Wednesday, May 17th (8am to 4pm EDT)
>Hands-on Pork Slaughter
>Classroom lectures

Thursday, May 18th, 8:00am EDT
>Hands-on Pork Carcass Fabrication
>Sausage
>Discussion and workshop evaluation

Cost: $500/person. Checks can be made out to the University of Kentucky Meat Science. Participants will receive a hat, frock, kill floor apron, a 6” boning knife, and certificate of completion. Registration can be mailed to Dr. Gregg Rentfrow (address below).

Who: This workshop is open to the first 20 participants (paid).

Questions/Contact: Dr. Gregg Rentfrow, Ph.D.
205 W.P. Garrigus Building
Lexington, KY, 40546
(gregg.rentfrow@uky.edu; 859-257-7550)

Event Type: Food Science