Go beyond your usual course on butchering and take a deeper, meat science look into whole-animal utilization. Adam will demonstrate how to butcher a whole lamb into market cuts, while also discussing the anatomy of the lamb and how muscle function impacts flavor and color. Participants will butcher a half-lamb and leave with a new perspective on butchery, as well as better knowledge of how to utilize and move the whole-lamb.
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Earlier Event: October 12NCC CAROLINA MEAT CONFERENCE // Eating Older Animals – The Science Behind the Flavor
Later Event: November 6The Livestock Conservancy National Conference // The Age of Flavor