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Getting Your Meat to Market: A Whole Animal Butchery Workshop
October 9, 2019 @ 9:00 am - October 10, 2019 @ 12:30 pm
The Southern Maryland Agricultural Development Commission and Southern Maryland Meats (SMM) will host the Good Meat Project with internationally renowned butcher and author Camas Davis (Killing It, An Education, 2108, Penguin Random House) and James Beard award-winning butcher Adam Danforth (Butchering Beef, 2017, Storey Press) to present a customized two-day workshop titled “Whole Carcass Butchery, Cut Sheet Analysis and Hands-on Butchery.”
The workshop will be held at the Westham Butcher Shop, the Amish owned and operated meat processing facility, that SMADC has been integral in their application for USDA inspection.
The workshop is planned as a two-day event on Wednesday, October 9th and Thursday, October 10th and is organized into three sessions:
MORNING SESSION on 10/9: 9AM to 12:30PM
Pig butchery demonstration with tastings, $55 per attendee, maximum attendance of 30 people
AFTERNOON SESSION on 10/9: 2PM to 6PM
Hands-on pig butchery workshop, $80 per attendee, maximum attendance of 12 people
**JUST ADDED** – MORNING SESSION on 10/10: 8:30AM to 12:30PM
Hands-on pig butchery workshop, $80 per attendee, maximum attendance of 8 people
About the Workshop
The Good Meat Project with Davis and Danforth are industry leaders in the movement of localized meat production and meat processing that is growing throughout the United States. In this collaborative workshop, geared towards producers, they will work through a typical pork cut sheet and explore the myriad of ways in which various carcass cuts that might be utilized in retail, restaurant and home settings. They will also explore how producers can tell the story of each of the meat cuts to customers using the appealing language of flavor and texture.
By way of a whole pig butchery demo, anatomy lesson, and muscle tasting and comparison for the larger group in the morning, followed by hands-on butchery lesson for a smaller group of participants in the afternoon, they will discover how each cut of meat holds great potential for positive, even transformative, flavor experiences for the eater, a key component to successfully marketing the whole animal. They will also delve into more practical questions about yield and pricing that are bound to occur as producers are settling on a cut sheet with the processor.
Tickets can be purchased at meattomarket.eventbrite.com.
If you have any further questions, please contact Craig Sewell, Marketing and Livestock Manager at (301) 274-1922, ex. 1, or by email at firstname.lastname@example.org.