This series of three workshop will cover the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts. Value added processing, such as sausage, smoked hams, and bacon will also be covered, with an emphasis on food safety, sourcing, and maintaining high utilization of whole animals. Workshops can be taken as a three-part series or individually by animal interest. The series kicks off with the introductory workshop on August 21-22.
Deadline to Register: August 11
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