Upcoming Trainings

Trainings

Introduction to Butchering I (Poultry, Lamb & Goat)

POULTRY - Poultry, particularly chicken, is becoming increasingly popular worldwide. The consumption of poultry has been increasing over time while other meats, such as beef and pork, have remained relatively constant or even decreased. Several reasons include that poultry is exceptionally quick to mature, highly efficient to feed, and a desirable white meat source. Learn about the art of cutting poultry and how to market your cuts.LAMB & GOAT - Lamb carcasses were fabricated near the product's sale for many years. Carcasses were shipped from the point of slaughter to the point of sale. Lamb is unique because it is the last species to be shipped to retailers and food service in large percentages as whole carcasses. We will journey into the small ruminants we raise for red meat and their unique position in the meat industry. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife.

September 9-10, 2024, Roma - Butchering Lab

Introduction to Butchering II (Pork)

This series will focus on the breakdown and various cuts of a pig. Here in the US, the pig is heavily used in the sausage and value-added market. However, the middle meats are becoming just as popular as beef. Learn about the most dedicated animal in the meat industry. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife.

September 23-24, 2024, Roma - Butchering Lab

Introduction to Butchering III (Beef)

This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down half of the beef into primal, sub-primal, and finally, into retail cuts such as steaks, roasts, stew meat, etc. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife. What else can we say, "Beef- It's What's For Dinner!"

October 7-8, 2024, Roma - Butchering Lab

Cue'linary Experience / Barbecue

This training is designed to educate participants using surveys, demonstrations, and eating in a class celebrating the rich heritage of American Barbecue. We will explore Texas Barbecue preparation techniques, which include types of meats, seasonings, and cooking methods, emphasizing meat in the diet and food safety, cost, and availability. Emphasis will focus on regional cuisine (e.g., Alabama, Carolinas, Georgian, Kansas City, Memphis, and Cajun) and international (e.g., Brazil, Cuban, Asian, Australian) methods to compare to the US.

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