*Please note all sessions are subject to change
Event Timeslots (12)
Friday
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Pork Side Break Down; Pork Carcass & all the different cuts that come from a side of pork
Friday
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Breaking Down of Lamb Carcass & Lamb Forequarter Breakdown Showing - Different Cuts, For Different Dishes
Friday
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Break Down of Beef Argie; This is the section off the beef carcass that carries all the prime cuts, Come and actually see how many prime steaks come off a beef carcass and understand why they are expensive
Friday
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Poultry Break Down; How to get 20 Different cuts out of 1 Chicken Carcass!!
Saturday
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Beef Butt Breakdown; Showing what a butt of beef is, where it comes from off the beef carcass and the cuts of meats that come from the butt and there uses
Saturday
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Pork Shoulder Breakdown; Showing Different Cuts, For Different Dishes & The Vestiary of Pork shoulder
Saturday
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Break Down of a Beef Forequarter; Demonstrating all the cuts that come off a beef forequarter, show casing Local Grass-fed Beef from Habbies Howe. Featuring Guest Speaker Scott Mckay owner of Habbies Howe.
Saturday
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Preparation of Pork Loin; Pork loin breakdown showing all the different uses, cuts and also preparation for an Italian Porchetta
Sunday
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Preparation of Beef Brisket & Beef Flank; Showing How Secondary Cuts of Beef can be Amazing Good!!
Sunday
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Venison Demo with Paul Boag; Showing the preparation of Venison Carcass from the field!!! Talking about Field Dressing & the Different cuts and what they are used for.
Sunday
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Pork Shoulder Breakdown; Showing Different Cuts, For Different Dishes & The Vestiary of Pork shoulder. Salami & Sausage Demo.
Sunday
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Lamb Hindquarter; Preparation of lamb loin and leg and all the different cuts that come from a hindquarter of Lamb