May 2, 2019 | By: Aimee Nielson
LEXINGTON, Ky.

The University of Kentucky College of Agriculture, Food and Environment’s Meat Cutting School is working hard to preserve the art of meat cutting and general butchering. The school will offer a Pork Processing Workshop May 30 - June 1 at the UK Meats Lab on the Lexington campus.

“Meat processors are always looking to hire good, experienced meat cutters,” said Gregg Rentfrow, UK associate extension professor of meat science. “We want to offer hands-on instruction and provide a way to get some basic education and experience for people wanting a career in this lost art.”

The workshop will offer formal lectures on meats and livestock industries, basic slaughter techniques, pork carcass fabrication and sausage-making skills. The workshop begins May 30 at 3 p.m. with a tour of the UK Meats Lab at 325 Cooper Drive. On May 31 and June 1, instruction is from 8 a.m. to 4 p.m. and includes hands-on pork slaughter, classroom lectures, hands-on pork carcass fabrication, sausage-making skills, discussion and workshop evaluation.

Registration is limited to the first 20 paid participants. The cost is $500 and includes a hat, frock and a 6-inch boning knife. To register, make checks payable to UK Meat Science and mail to Gregg Rentfrow, 205 W.P. Garrigus Bldg., Lexington, KY 40546. For questions contact Rentfrow at 859-257-7550 or send email to Gregg.rentfrow@uky.edu.

Contact: 

Gregg Rentfrow, 859-257-7550