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SUNY Cobleskill butchery course on the cutting edge

Brandon Branciforte quarters a side of beef at the SUNY Cobleskill meat lab. He is a student in the 4 week Federal "Certificate Class" for butchery.
Photographer: Marc Schultz
Brandon Branciforte quarters a side of beef at the SUNY Cobleskill meat lab. He is a student in the 4 week Federal "Certificate Class" for butchery.
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The students are serious and absorbed by their work. They know they have a lot to learn, and they go about their business quietly, concentrating on their assignment. But their classroom and course of study is hardly ordinary. They spend part of their week learning how to humanely slaughter animals and the rest learning how to break those animals down to the cuts of meat typically found in a grocery store: sirloin tips, filet mignon, ...


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