Poultry processing workshop

  • SUNY Cobleskill

CCE Harvest New York and SUNY Cobleskill invite poultry producers to hone their skills in a one-day Poultry Cutting Seminar on Tuesday, Oct. 11, the third in a series of meat production classes being offered throughout the year. The course will be taught by SUNY Cobleskill faculty and specialists from the Harvest New York program of Cornell Cooperative Extension.

The all-day class is designed for producers who are selling to markets, would like to learn to cut their own meats, or are interested in learning about cuts of poultry. It will cover which cuts are most profitable, quality of meat, what products consumers want, and marketing strategies. Participants will learn about the cuts of poultry and marketing in a morning classroom session before applying that knowledge in the afternoon to harvest and process a bird carcass.

The event comes amid growing consumer interest in the production and availability of locally sourced meat and meat products in New York. This is part of a series of partnership seminars that will host classes for other meat producers, including lamb, beef, shelf stable, and charcuterie.

Harvest New York’s goal is to expand and enhance Cornell Cooperative Extension’s regional agriculture programs to spur agricultural development in New York State. Harvest New York specialists develop educational programs that increase agricultural investments, profitability and sustainability.

The seminar will be held Tuesday, Oct. 11 from 9 a.m. to 3 p.m. at SUNY Cobleskill’s new Meat Laboratory in the College’s Center for Agriculture and Natural Resources. The cost is $50 per person, which includes lunch and classroom materials. Space is limited to 15 participants.

To register or for more information, call Linda Serdy, Office of Professional and Continuing Education, at 518.255.5528 or SerdyML@cobleskill.edu.