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The Carolina Meat Institute

Educational and networking opportunities for Farmers, Meat Processors, Food Professionals, Consumers and other particpants in the local, niche and pasture-based meat supply chain.

March 19-20, 2012
at the Silk Hope Community Center
Silk Hope, NC
an encore preformance of
Whole Animal Butchery for Chefs
and Farmers with 
Kari Underly of Range, Inc., Chicago, IL
and Advanced Charcuterie with Craig Deihl of Cypress, Charleston, SC

CLICK HERE FOR ONLINE REGISTRATION
AND TICKETS TO THE SUPPER

Don't miss the very special Monday Night Supper at The Eddy Pub in Saxapahaw!
Workshop registration not required to purchase supper tickets.

For the latest news and details on the
Carolina Meat Institute please join
our email list-serve and connect with us on Facebook

What is the Carolina Meat Institute?
NC Choices has designed a suite of educational
programs to serve the local and
niche meat supply chain.

1) Butcher Apprentice Network -Curriculum and apprentice placement program integrating farm, slaughterhouse, retail and kitchen experiences to prepare potential employees and stimulate entrepreneurship in the local meat industry. Pilot for 2012.
2) Annual Carolina Meat Conference- Statewide annual conference bringing together all the players in the local and niche meat supply chain, including farmers, processors, buyers, regulatory and marketing agencies, and Extension personnel. 
3) Regional Workshops- Workshop series held 3-4 times a year in different regions of NC, focusing on specific marketing and processing issues for farmers, processors and food professionals.
4) In-House Business Development for commercial meat processors.

Carolina Meat Institute Partners
The Butcher's Guild
Niche Meat Processors Assistance Network
North Carolina Cooperative Extension Service
North Carolina Department of Agriculture and Consumer Services

Following this link to the offical Photo Album of the First
Annual Carolina Meat Conference held in March 2011.

 


 


 

 

 


 

 

Workshop Agenda

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