Victor will provide advice on meat cuts, getting the most out of your meat, knife techniques and demonstrations on breaking down a carcass, each session is approximately 45 minutes – see schedule below.

*Please note all sessions are subject to change

Event Timeslots (12)

Friday
-
Lamb forequarter breakdown

Friday
-
Preparation of pork loin

Friday
-
Beef flank breakdown

Friday
-
Side of Lamb breakdown

Saturday
-
Preparation of beef flank

Saturday
-
Preperation of pork leg for ham

Saturday
-
Murray Grey forequarter break down with Steve Koch

Saturday
-
Lamb loin and full break down

Sunday
-
Preparation of pork shoulder and belly

Sunday
-
Break down of lamb legs for all different cuts

Sunday
-
Sausage making demonstration with James Mele

Sunday
-
Preparation of Beef Brisket