Date: Tuesday, June 2, 2015
Time: 12:00pm - 5:00pm (Lunch served at noon)
Location: NCSU Beef Education Unit at Lake Wheeler Field Laboratories
Registration Fee: $25 – (includes lunch and materials)
Registration Requirements: APPLICATION REQUIRED DUE TO LIMITED NUMBER OF SPOTS. Download (Word) or (PDF) here.
Other: Applications are due NO LATER THAN May 10 and return via email or mail to the address on the application. Decisions will be made by May 13 and the $25 registration fee is due NO LATER than May 18.
Meredith Leigh, author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore and butcher Matt Helms of The Chop Shop Butchery in Asheville, NC will team up for this exciting workshop focusing on beef production and butchery.
This half-day workshop will focus on Meat for Market, with emphasis placed on marketing pasture-raised beef – from the primals to skillet – for an all-female audience! Topics to be covered in the workshop will include: an overview of the “state of meat” in NC, marketing strategies and how they impact your bottom line, carcass breakdown paired with different cooking techniques for different cuts. The workshop will conclude with some information on pricing your products, risk management as well as a Question & Answer session.
If you have any questions, please feel free to contact Lisa Forehand at email@example.com or (919-513-0954).
*** NOTE: IF YOU WOULD LIKE TO ATTEND BOTH WORKSHOPS YOU MUST COMPLETE AND SEND IN BOTH APPLICATIONS! ***
The Southern Risk Management Education Center funded project, “Integrated Risk Management for Women Producers, Processors, and Retailers in the Local Meat Product Value Chain,” combines small classroom intensives from production to processing for women under the guidance of NCSU and the Center for Environmental Farming Systems' NC Choices and Amazing Grazing.READ THE REST »