Food & Drink

The Art of Butchery

When: Sat., Oct. 18, 9 a.m.-1 p.m. 2014

Chef/instructor Peter Tobin breaks down a pig in this class, with opportunities for hands-on experience. Learn where primal and individual cuts come from and their uses, how to talk to chefs about selling your protein products, and how to maximize carcass value. This class is geared specifically for farmers and ranchers, but all are welcome.

Price: $65

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