The University of Maine Cooperative Extension is offering a 1-day course in professional lamb cutting/processing. This course includes both classroom and hands-on training. Participants will learn about: History of US meat production, consumer trends, humane handling and slaughter of livestock, meat quality, food safety, and labeling. Space is limited to 16 participants.
For more information and to register, visit the following Maine Meat Cutting School – Lamb Edition post.
