Interested in a Meat Cutting Workshop this Spring? Contact NABC!

The Island Grown Farmers Cooperative (IGFC) meat processing facility in Bow, WA will repeat their unique Meat Cutting Workshop this spring, with administrative support from the Northwest Agriculture Business Center.  The hands-on class provides students with a thorough overview of operations and expert instruction in all aspects of meat processing and butchery.  Students will tour the IGFC mobile slaughter unit and stationary facility, learn proper cutting and preparation techniques, and be guided through “breaking” a beef carcass into the desirable cuts used every day.  This year, select course dates will also include sheep butchery training.

This workshop is targeted to culinary students and chefs already working in the industry.  Traditionally food service operations purchase meat in individually packed, ready-to-serve portions:  rarely do chefs have the opportunity to study fabrication of a whole animal.  This innovative program provides highly valuable experience and in-depth knowledge generally unavailable to customers.  Each class will be staffed by two of IGFC’s master meat cutters and an assistant to provide individual guidance.

Workshop dates will be confirmed based communicated demand.  The courses will be held on Mondays from February through May.  The cost is $85 per student, and includes a barbeque lunch and workshop supplies.  School groups receive one complimentary  registration for an instructor or coordinator for every 11 students registered.  Due to the hands-on nature of the course, enrollment is limited to 12 attendees. Class times are from 8am to 5pm.

To express interest in participating in this course, or for more information, please contact Sera Hartman at the Northwest Agriculture Business Center (NABC) by phone at 360-336-3727 or by email at Sera@AgBizCenter.org.  This workshop will only be offered if expressed interest is communicated to NABC directly.

This entry was posted in Cooperative Development, Events. Bookmark the permalink.