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Post Info TOPIC: Carolina Meat Institute registration open for next workshop
apcowboy


Founder of The Meat Cutter's Club

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Carolina Meat Institute registration open for next workshop
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Kari Underly Who's your butcher contest.mov
 
 
 
 
Entry for Protein University 2010 contest. Clip from a the day I broke down a side of beef.
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Added on 8/13/10
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NC Choices and the Center for Environmental Farming Systems is pleased to announce that registration is now open for the next workshop in the Carolina Meat Institute series!
Whole Animal Butchery and Advanced Charcuterie for Farmers and Chefs with Kari Underly, Range, Inc, Chicago, IL and Craig Dehil, Executive Chef, Cypress, Charleston, SC.

This event will be held Monday and Tuesday, March 19 & 20th at the Silk Hope Community Center just outside of Siler City, NC in beautiful Chatham County.
Information and links to registration can be found at www.carolinameatconference.com (see excerpts below)

Please join us for a very special Monday Night Supper at The Eddy Pub in Saxapahaw. Owners Jeff and Cameron will host a special meal for farmers, butchers, chefs and local meat enthusiasts overlooking the Saxapahaw River.
Tickets to the supper are available online only. You do not have to attend the workshops to join us for supper. Read what the New York Times has to say about Saxapahaw and The Eddy Pub!

Monday and Tuesday 9am-4pm (repeat session)
Whole Animal Butchery for Chefs and Farmers with Kari Underly of Range, Inc., Chicago, IL.
Master Butcher Kari Underly demonstrates whole animal butchery of beef and pork. Kari will disassemble an entire side of beef and pork into primal, sub-primal and retail cuts. Topics will include a discussion of meat quality, carcass utilization for chefs and farmers, basic cooking preparations for uncommon cuts, beef value-added shoulder cuts (ie, Denver Steak, Flat Iron, etc.). Time and space will be available for discussion, questions and close observation of meat cutting.See Kari's Youtube entry for the Who's Your Butcher Contest  and her new book The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising.
$120 until March 12th. Registration goes to $170 on March 13th. Class is limited to 40 registrants per day. Lunch included.
REGISTER HERE

Monday and Tuesday 9am-4pm (repeat session)
Advanced Charcuterie with Craig Deihl of Cypress, Charleston, SC.  Executive Chef and two time James Beard Award nominee, Craig Deihl is a master in the craft of charcuterie. Spend a day with Craig and learn technique and recipes suitable for the home enthusiast as well as the professional chef. See Michael Ruhlman's perspective from a recent visit with Craig http://ruhlman.com/2012/01/dry-cured-ham-at-home/.
$160 until March 12th. Registration goes to $200 on March 13th. Class limited to 12 registrants per day. Lunch included.
REGISTER HERE


For updates on this and other NC Choices and Carolina Meat Conference events join our email list-serve and connect with us on Facebook!


Casey McKissick
NC Choices
www.ncchoices.com
www.carolinameatconference.com
NC Choices is a Center for Environmental Farming Systems' (CEFS) initiative
that promotes sustainable food systems through the advancement of
local, pasture-based meat production, processing and marketing. CEFS
is a partnership of NC State University, NC A&T University and the NC
Department of Agriculture and Consumer Services.


__________________

Leon Wildberger

Executive Director 
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