Undergraduate and graduate students from the Tarleton State University Meat Laboratory hosted a basic butchering workshop May 16 for a group of students from the Culinary School of Fort Worth.

The culinary students were introduced to the various processes of fabricating pork carcasses into food service cuts for the restaurant trade and gained insights into basic sausage manufacturing and the ingredients necessary to formulate and manufacture fresh sausage products. 

The workshop “applied real-world experiences for both parties, as Tarleton students shared knowledge of the meat cutting process and culinary students provided experiences in restaurant knowledge,” said Dr. Jason Sawyer, assistant professor in the Department of Animal Science and Wildlife Management.

The workshop provided both sets of students with a greater understanding of agriculture “from the farm to the table,” Sawyer added.