WVSU Extension Service to Discuss Butchering Techniques at Virtual ‘Ag Talk Tuesday’ April 13

Contact: Jack Bailey
(304) 766-4109
April 7, 2021
WVSU Extension Service to Discuss Butchering Techniques at Virtual ‘Ag Talk Tuesday’ April 13
INSTITUTE, W.Va. – West Virginia State University (WVSU) Extension Service’s monthly Ag Talk Tuesday series continues Tuesday, April 13, at 6 p.m. EST with a discussion and demonstration of proper butchering techniques.

WVSU Extension Service will be joined by Bob Von Scio of Heritage Craft Butchers in Pennsylvania, who will share information and answer questions with participants live via Zoom.

Von Scio will discuss heritage breed animals and old-world butchery techniques during his live demonstration, including how they fit into history, culture and cuisine.

The free Ag Talk Tuesday series began last July and takes place the second Tuesday of each month. Participants register to join the live event and can submit questions ahead of time through the WVSU Extension Service Facebook and Twitter platforms or via email.

To participate in the Zoom sessions, register at wvstateu.edu/ANR. Registering once provides access to the full schedule of sessions.

While live questions will be answered during each session, participants are also encouraged to submit questions, as well as ideas for future topics, ahead of time to extension@wvstateu.edu.

Follow West Virginia State University on Facebook and Twitter @WVStateU.
West Virginia State University is a public, land grant, historically black university, which has evolved into a fully accessible, racially integrated, and multigenerational institution, located in Institute, W.Va. As a “living laboratory of human relations,” the university is a community of students, staff, and faculty committed to academic growth, service and preservation of the racial and cultural diversity of the institution. Its mission is to meet the higher education and economic development needs of the state and region through innovative teaching and applied research.
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