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
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Preparation of beef flank and ribs
Friday
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Lamb carcass break down with Bob
Friday
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Side of pork break down
Friday
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Preparation of pork loin and belly
Saturday
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Preparation of pork legs for hams and prosciuttos
Saturday
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Lamb loin and full break down with Bob
Saturday
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Murray Grey forequarter break down with Steve Koch
Saturday
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Sausage making demonstration
Sunday
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Pork forequarter break down
Sunday
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Lamb shoulder break down with Bob
Sunday
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Making salami with James from the Meatroom
Sunday
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Break down of lamb legs for all different cuts