The University of Kentucky College of Agriculture, Food and Environment will offer a Meat Cutting School in May with separate sessions for beef and pork.

“Meat cutting and general butchering is quickly becoming a lost art, and we want to help preserve that,” said Gregg Rentfrow, extension meat science professor in the UK Department of Animal and Food Sciences. “Furthermore, meat processors are always interested in hiring good, experienced meat cutters. Our goal is to introduce people to the meats industry and potentially provide the commonwealth with experienced meat cutters.”

Both the beef and the pork processing workshops will offer hands-on experience with some formal lectures about the meats and livestock industries.

“We designed these workshops to introduce basic slaughter techniques, along with beef and pork carcass fabrication and ground beef, sausage and ham making skills,” Rentfrow said. “We have limited registration, so if you’re serious about learning more about beef and pork processing, it’s important to register soon.”

The beef processing workshop runs from the afternoon of May 17 through May 19. It is limited to the first eight registrants. The pork processing workshop runs from the afternoon of May 31 through June 2. It is limited to the first 20 registrants. The cost is $500 per person. Participants will receive a hat, frock and a 6-inch boning knife.

To register or for more information, email Rentfrow at Gregg.rentfrow@uky.edu.