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Post Info TOPIC: Retreat Itinerary Wednesday, September 19th


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Retreat Itinerary Wednesday, September 19th


 
Retreat Itinerary
Wednesday, September 19th

9 am to 10 am: Branding and Marketing with Eric La Brecque
Brand building and marketing. A brand comes from a story. We all have our own story but the real trick is turning that into a brand that can be communicated and easily understood, and in turn can create more customers. Eric La Brecque is a brand strategist and thought leader in branding and marketing that will share new ways of thinking about your brand and how it can help you achieve your goals.

10 am to 12 pm: HACCP orientation with Trevor Morones
HACCP (Hazard Analysis Critical Control Point) is an intimidating labyrinth of bureaucracy. Conquer your fears and learn the basic principles of HACCP. This expert will help you to learn whether a USDA-regulated business is right for you, what resources are available to help build your plan and the basics to building a HACCP program for your business.

12 pm to 2 pm: Lunch break and travel to the CCA

2 pm to 7 pm: Beef fabrication from half carcass to retail cuts with Adam Tiberio and Dr. Gregg Rentfrow
Expert butcher, Adam Tiberio and Assistant Extension Professor of the University of Kentucky, Dr Gregg Rentfrow team up to increase your mastery of beef. Adam demonstrates advanced techniques on butchering a side of beef into subprimals while Gregg Rentfrow explains the science and secrets of beef. The class will cover seam butchery and the qualities of each muscle to show the potential profitability and best utilization with correct butchering techniques.

Thursday, September 20th

9 am to 10 am: Telling Your Story: panel on training your staff to share your story and values
Consumer education is half of our work. Enticing customers to try new cuts and products requires that we share our stories and our passion for our trade with our staff. Much of the value we add is in the story behind the meat: the traditional preparation, the farms of origin, the owners philosophy and values. Our employees are often the bearers of this value. Listen to BG Members as they share how they communicate their story to their staff, and their customers.

10 am to 11am: Managing Profit Margins with Marissa Guggiana
Know your business. Making money often comes down to knowing what is coming in and what is going out. Inventory, profit margins and production goals can be confusing with whole animals. Learn how to keep your books (or how to manage your bookkeeper) and how to take stock of your stock. Only a few variances can mean the difference between scraping by and soaring ahead.

11 am to 12 pm: Harnessing Publicity with Olga Katsnelson
How can we make our marketing time & money count? Olga Katsnelson of Postcard Communications shares her advice on how to effectively get the most out of your publicity. Olga has been a publicist for many renowned food folks and she will educate attendees on the best way to represent yourself, when to engage a publicist and what you can expect from a publicist.

12 pm to 2 pm: Lunch break and travel to the CCA

2 pm to 5 pm: Pork and Lamb butchery: retail cuts with Adam Tiberio and Dr. Gregg Rentfrow
Expert butcher Adam Tiberio of Tiberio's Custom Meats and Dr. Gregg Rentfrow demonstrate and butcher lamb and pork into case-ready retail cuts. Correct butchering techniques and merchandising will teach members how to cut and sell meat in the most profitable way.

5 pm to 7 pm: Further Processing with Bruce Aidells and Stephen Po****
Using the whole animal and controlling waste is the key to profitability, especially when butchering carcasses. Bruce and Stephen share their knowledge in sausage making, curing, and creative use of trim & fat; with expertise ranging from restaurant to USDA-inspected wholesale facilities. It takes artistry, knowledge and good business sense to have a charcuterie program that works and these two experts will bring all of those skill sets to bear. 
 
 
Tia Harrison 
c. 415.706.2573 | e. tiaharrison09@gmail.com
co-founder
exec chef | co-owner | Sociale
co-owner | 
author | Butchery & Sausage Making FD


-- Edited by Tia Harrison on Friday 24th of August 2012 06:14:50 PM

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Tia Harrison


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RE: Retreat Itinerary Wednesday, September 19th


IT’S COMING

SEPTEMBER 19th – 23rd | THE BUTCHER’S GUILD 1st ANNUAL RETREAT

We are absolutely agog with how well the planning for the BG Retreat is going. We have made a perfect partnership with Eat Real Festival, allowing us to host some spectacular contests, demos and educational experiences. And the first two days of the Retreat are chock-a-block with information and resources.

Thanks to all of the members who have shown an interest in attending BG Retreat 2012 so far. Don’t miss out on this one-of-a-kind opportunity to learn and connect with the best butchers in the industry. >>>Register here.<<<    http://www.thebutchersguild.org/bg-retreat-2012/



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Tia Harrison
RJ


Veteran Member

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RE: Retreat Itinerary Wednesday, September 19th


This sounds like a good program. I wish I would have learned of it earlier as I already have made plans for that timeframe. I wish you the best, hope you have a good turnout. Maybe a bit more notice one the next one.

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I'm not a vegetarian, but have eaten many animals that were.


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RE: Retreat Itinerary Wednesday, September 19th


HİLAL İMPORT EXPORT

We ourselves as one of the leading trading companies in

Grateful to introduce.  Kazkistan the Live Animals Meat, leather, sheep intestine  Experience Unlimited priority product range in the field of food products with high quality to meet customer demand for the import and export trading of doing business in the global market, and the Commission focused its leading position in the sector more reliable RECEIVES Trade. Reliability of time shows us that the growth.

Central Kazakhstan / Almaty city Turkey / Gaziantep Iraq / Erbil, Mosul and Kenya / Nairobi Kyrgyzstan / Bishkek Uzbekistan / Tashkent Cities has established branches.  01/01/1998 Founded in Almaty / Kazakhstan

 Chairman of the Board of Directors. Bayan  MEDETOVA

Genaral Director: izzettin ÖZPOLAT

Director: Furkan ÖZPOLAT

 Workspace

Beef Carcass

Average fat content 18% 15% Average Weight 300 -350-400 Bone kgr 500 tons per month E-class bull carcasses Exchange

The Commission has import and export.

  Cowhide

Average Weight 18-20-23-25-27-30 weight of 300 tons per month A quality men cowhide machine must face

Find out the lack of

Tick, Hump, tail, cut, seal should not be

Purchase and sale

The Commission has import and export.

 

Sheep Meat Carcasses

 Average Weight of 400 tons per month 20-25 Male Sheep Carcass Exchange

The Commission has import and export.

  Sheepskin

Every month, 100,000 pcs Average 9 Foot A quality merino wool fur length 2.5 - 3cm

A 10-foot average of one every ay100.000 A quality sheep skin is a normal Exchange

The Commission has import and export.

 Chamois leather

 A quality of each month, 100,000 units, an average of 7 meters and Exchange

The Commission has import and export.

 Offal

Cattle and sheep liver, brain Tripe Language Exchange

The Commission has import and export.

Fresh sheep intestine

Every month, 300,000 units of sheep intestine of 25-27 feet tall Exchange Processing

The Commission has import and export.

 Original sheep intestine

Every month, 300,000 units

26-27 meters from the intestine of sheep Grade A Original Size 10-12-14-16-17-18-20 20 Up Exchange

The Commission has import and export.

 

Calibrating the sheep intestine Hanks

 Every month, 90,000 Exchange Hanks Processing

The Commission has import and export.

18/20  14 pcs   90 mt Sheep  A   19/21  12 pcs   85 mt Sheep  A 

18/20  10 pcs   90 mt Sheep  A   21/22  12 pcs   85 mt Sheep  A 

20/22  14 pcs   90 mt Sheep  A   22/23  12 pcs   85 mt Sheep  A 

20/22  10 pcs   90 mt Sheep  A   23/24  12 pcs   85 mt Sheep  A 

22/24  14 pcs   90 mt Sheep  A   24/25  12 pcs   85 mt Sheep  A

22/24  10 pcs   90 mt Sheep  A   25/26  12 pcs   85 mt Sheep  A

24/26  16 pcs   90 mt Sheep  A 

26/28  16 pcs   90 mt Sheep  A

28/30  16 pcs   90 mt Sheep  A

30/ +   16 pcs   90 mt Sheep  A 

18/20  18 pcs  90 mt  Sheep  B   18/20  16 pcs  90 mt  Sheep  AB 

20/22  18 pcs  90 mt  Sheep  B   20/22  16 pcs  90 mt  Sheep  AB 

22/24  18 pcs  90 mt  Sheep  B   22/24  16 pcs  90 mt  Sheep  AB 

24/26  18 pcs  90 mt  Sheep  B   24/26  16 pcs  90 mt  Sheep  AB

26/+    18 pcs  90 mt  Sheep  B   26/ +   16 pcs  90 mt  Sheep  AB

Company infarmaion

Hilal import i export

Intestinal and petroleum products corporation Livestock Meat Leather

Genaral Direktor : izzettin OZPOLAT

Tax No : 60060064435

Commer Reegister : 110640005966

Adress : Puskine 31/A Kazakhstan/Almaty

Telephone : +77272734973 Mobile : +77012666846

Company infarmaion

Turkey Gaziantep Branch

Hilal import i export

intestinal and petroleum products corporation Livestock Meat Leather

Genaral Direktor : izzettin OZPOLAT

Adress : Gatem Bugday Borsası 7. Blok No 4 Sehitkamil/Gaziantep/Turkey

Tax No : 4630496808

Commer Reegister : 11/37960/37422

Telephone : +903422303799 +903422206251 Fax : +903422206252 Mobile : +905395274004 +905350743799

Email : hilalcasing@gmail.com hilalcasing@mail.ru Skype hilalcasing1968

I would like you to contact us if you are interested, above the Products

                                                                                                                                           

                                                                                                                     

 

 



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