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Butchery & Meat Processing Workshop

When:

Sat 17 Sep 2016, 9:00am

Where: Koanga Institute, 96 Kotare Rd, Wairoa, Hawke's Bay / Gisborne

Restrictions: R15

Listed by: mel8fmk

17th - 19th September, 2016

A practical workshop to learn home butchering and processing skills for small animals; poultry, goats, pigs and sheep.

As meat production and processing has become increasingly industrialised, for some people home killing and butchering becomes an important part of safeguarding ones diet. This is a basic course to support you in this. The purpose of this workshop is to demonstrate respectful, effective and efficient ways to kill and process animals, with simple technology, in preparation for inclusion in your family’s diet with a particular focus on using the whole animal.

Major Butchery Topics Covered:

- Outlining issues of hygiene, diseases, and regulations
- Understanding tools to use, maintenance and sharpening
- General principles of killing
- Killing, skinning and dressing sheep and goats
- Killing and dressing a pig
- Killing, plucking and dressing poultry
- Maximising use of offal
- Cutting and preparing meat

Meat Processing Topics Covered:

- Salting
- Smoking
- Bacon
- Sausages
- Salami
- Pate

More Info & Book Online: Click the link at the top of the page

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