April 11, 2019 | By: Aimee Nielson

Meat cutting and general butchering is becoming a lost art, but the University of Kentucky College of Agriculture, Food and Environment’s Meat Cutting School is working to preserve it. The school will offer a Beef Processing Workshop May 9-11 on the Lexington campus.

“Meat processors are always looking to hire good, experienced meat cutters,” said Gregg Rentfrow, UK extension meat science professor. “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, beef fabrication and ground beef skills. The workshop begins May 9 at 3 p.m. with a tour of the UK Meats Lab at 325 Cooper Drive. May 10 and 11, instruction begins at 8 a.m. and includes hands-on beef slaughter, classroom lectures, hands-on beef carcass fabrication, ground beef skills, discussion and workshop evaluation.

Registration is limited to the first eight 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.


Gregg Rentfrow, 859-257-7550