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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Lamb forequarter breakdown
Friday
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Preparation of pork loin
Friday
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Beef flank breakdown
Friday
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Side of Lamb breakdown
Saturday
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Preparation of beef flank
Saturday
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Preperation of pork leg for ham
Saturday
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Murray Grey forequarter break down with Steve Koch
Saturday
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Lamb loin and full break down
Sunday
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Preparation of pork shoulder and belly
Sunday
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Break down of lamb legs for all different cuts
Sunday
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Sausage making demonstration with James Mele
Sunday
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Preparation of Beef Brisket