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.
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.
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.
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