Join Laura’s culinary breakdown of meat at this nose to tail butchery demonstration.                                  

 

As she breaks down half of a Berkshire pig from Kremmling, Colorado, Laura will discuss familiar as well as more specialized cuts. She will tell you about different methods that are used around the world and explain how they differ from methods used in the United States.                                                             

 

Laura will leave you with a visual understanding of where a cut of meat comes from, as well as the significance of muscle groups when choosing a product. Whatever your level of expertise, you will be able to translate this knowledge when buying and preparing all forms of meat, including beef, lamb, chicken and game.