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
-
Preparation of beef flank and ribs

Friday
-
Lamb carcass break down with Bob

Friday
-
Side of pork break down

Friday
-
Preparation of pork loin and belly

Saturday
-
Preparation of pork legs for hams and prosciuttos

Saturday
-
Lamb loin and full break down with Bob

Saturday
-
Murray Grey forequarter break down with Steve Koch

Saturday
-
Sausage making demonstration

Sunday
-
Pork forequarter break down

Sunday
-
Lamb shoulder break down with Bob

Sunday
-
Making salami with James from the Meatroom

Sunday
-
Break down of lamb legs for all different cuts