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Monday, February 28, 2011

First Annual Carolina Meat Conference

NC Choices and CEFS present the First Annual Carolina Meat Conference March 25-27, 2011 at the Cabarrus Event Center, Concord, NC Bringing together independent meat producers, processors, buyers and allied professionals for a weekend of workshops, trainings, panel discussions and networking in an effort to strengthen marketing and processing opportunities for the region's rapidly growing local meat industry. HANDS-ON TRAININGS Optimizing Carcass Utilization: A Training for Commercial Processors and Demystifying the Beef and Pork Carcass: A Breakdown for Farmers Dr. Gregg Rentfrow, University of Kentucky, Food and Meat Science and presented by Weaver Street Market: Artisanal Butchery and Whole Animal Utilization for Professional Chefs and Butchery Craft in Your Home Kitchen for Consumers Tia Harrison, Co-Founder-The Butcher's Guild, Owner-Avedano's Meat Market and Executive Chef-Sociale, San Francisco, CA Marissa Guggiana, Co-Founder-The Butcher's Guild, President of Sonoma Direct Sustainable Meats and Author of Primal Cuts: Cooking with America's Best Butchers Berlin Reed, The Ethical Butcher, Portland, OR Craig Deihl, Executive Chef- Cypress, Charleston, SC KEYNOTE Scaling the Supply of Quality, Local Meats Mike Lorentz, Lorentz Meats, Cannon Falls, MN- Learn how this mid-scale meat processing company has successfully grown to meet the demand for niche meat, providing custom slaughter and processing for both national niche brands and individual farmers.

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