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the classes offered at the University of Kentuckys meat in food science laboratory were the A to Z on processing offering hands-on experience and some formal lecture time in the classroom about the meats and livestock industries University of Kentucky meat science professor Greg Renfro led the class used to be you could tell PB Im the butcher the class was made up of people who were meat processors farmers cooperative extension personnel and folks just wanted to learn how to do it not a bad present for the $500 cost of the meat cutting school it also brought will Hernandez from North Carolina to Kentucky for the pork processing class Hernandez a hobby farmer raises about five hogs a year a couple for his own family to slaughter and keeps and the others to sell he has paid a processor in the past to slaughter of the hogs and he took the class to learn how to do it himself I think it took away the intimidation factor for me you know when when when we went to the butcher shop that we g
