The 4th Carolina Meat Conference took place October 12-13, 2015.

(Information about the 5th Carolina Meat Conference *coming soon* to the NC Choices website.)



  Full and Partial Scholarship Opportunities for Cooperative Extension,  farmers, processors, students and allied businesses. Details HERE.

  Book Your Hotel Lodging is limited in downtown Winston-Salem. Details HERE.

General Registration Package

Full and Partial Scholarship Opportunities for Cooperative Extension, farmers, processors, students and allied businesses. Details HERE. 

  • Admittance to All Conference Sessions (90-minutes each, concurrent) - including butchery/cooking demos, panel discussions, and lectures. Full course descriptions and speakers coming soon.
  • Access to Sponsor Exhibit Area and Hallway Butchery Demos
  • All Daytime Meals and Snacks -  including locally sourced breakfasts and lunches, various snacks, drinks, etc.
  • Monday evening Social Hour - including locally sourced hors d’oeuvres, 1 free drink ticket, access to cash bar, butchery demos, and plenty of time for networking
  • 1 Ticket to the Monday Night Beast Feast Dinner and Keynote Address by Allan Savory (additional tickets to Beast Feast dinner and keynote available for purchase.  Scroll below for details)

General Registration Fees:

  • Regular Online Registration July 11 - Sept 11: $175 
  • Late Online Registration Sept 12 - Oct 2: $225
  • In-Person Registration @ Carolina Meat Conference  Oct 12 - Oct 13: $250

(Additional fees are required for limited space Butchery Tracks, HACCP Class, and Additional Keynote Dinner Tickets. See below for more information.)

Additional Small Tracks and Training:

Track Space is Extremely Limited. Tickets Available On a First-Come, First-Serve Basis. Space is limited to 15 people per track to offer a more intimate, hands-on experience. Additional fees for tracks and classes are in addition to conference registration. Participants must be registered for the Carolina Meat Conference to be able to register for an additional track or class. Each Track participant goes home with a portion of processed meat. All meat is sourced from local, pasture-based, North Carolina farms. We encourage each participant to bring a cooler(s) for transporting meat home

SOLD OUT: Track 1 - “Home Chef Track: Rabbit Processing” with Adam Danforth and Vivian Howard

  • When: Monday, October 12, 9:00 AM - 12:00 PM (3 hours)
  • Trainers: Adam Danforth and Vivian Howard.  Adam - Butcher, James Beard Award Winning Author of Butchering (Beef, Poultry Rabbit, Lamb Goat Pork), The Comprehensive Photographic Guide to Humane Slaughter and Butchering. Ashland, OR. Vivian - Chef, Chef and the Farmer Restaurant; Emmy Award Winning Star of PBS Show, A Chef’s Life. Kinston, NC.
  • Track Description: Together, James Beard and International Association of Culinary Professionals award-winning author Adam Danforth and Chef Vivian Howard, star of the Emmy Award Winning show A Chef’s Life, bring you rabbit processing and butchery with culinary tips and tricks. Each participant will receive their own rabbit  and will work with Danforth on butchering technique while Howard adds personal stories, culinary tips from NC and more. This track will come full circle from butchery to cooking tips, with each person taking home their own processed rabbit at the end. Please note: Instructor will demonstrate humane slaughter demonstration as part of this track.
  • Total Number of Participants: 15
  • Additional Fee: $100
  • SOLD OUT: Track 2 - “Value-Added Pork Track: Whole Animal to Cured in a Professional Kitchen” (2 Part, 7 Hours Total Training Time)

  • Total Number of Participants - 15 
  • Additional Fee - $150 (includes both sessions)

  •  Session A - “An Introduction to Whole Muscle Processing and Value-Added Prep” with Tyler Cook
  • When: Monday, October 12, 1:00 PM - 5:00 PM (4 hours)
  • Trainer: Tyler Cook - Foothills Local Meats, Black Mountain, NC
  • Session Description: Tyler Cook, of Foothills Local Meats in Black Mountain, North Carolina will lead this Value-Added Pork Track. This course will utilize the entire pork carcass to cover butchering techniques for charcuterie and additional value-added products. Cook will go beyond the standard U.S. animal breakdown to show whole muscle cuts and how to utilize each aspect of the carcass for maximum profitability. This is not-to-be-missed, two-part track where the meat cut will be used in the following Tuesday morning session with Craig Diehl.

  • Session B - “Attainable Goals for the Professional Kitchen” with Craig Diehl
  • When: Tuesday, October 13, 9:00 AM-12:00 PM (3 hours)
  • Trainer: Craig Diehl - Chef, James Beard Award Finalist, Cypress Restaurant, Charleston, SC.
  • Session  Description: James Beard Finalist and award-winning chef Craig Diehl, from Cypress restaurant in Charleston, brings you this Master Pork Track session. Participants will utilize the prepared meat from Monday’s track with Tyler Cook to learn techniques and strategies for the modern kitchen. Diehl will cover what can be done in the kitchen, without a curing room, using tools that are already in place, to make delicious products from the various parts of the carcass. Dry rubs, brines, and cures are just a few examples of what may be covered in this track.

  • To be added to the wait list, please email Susan Jones at

    SOLD OUT: Track 3 - “Whole Lamb Track: It’s More Than Just Meat” with Adam Danforth

  • When: Tuesday, October 13, 1:00-5:00 PM (4 hours)
  • TrainerAdam Danforth - Butcher, James Beard Award Winning Author of Butchering (Beef, Poultry Rabbit, Lamb Goat Pork), The Comprehensive Photographic Guide to Humane Slaughter and Butchering. Ashland, OR.
  • Track Description: 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 and a better knowledge of how to utilize and move the whole-lamb.
  • Total Number of Participants - 15
  • Additional Fee - $100

  • To be added to the wait list, please email Susan Jones at

    SOLD OUT: Track 4 - HACCP Training Class with Dr. Michele Pfannenstiel (“Dr. HACCP”)

  • When: Monday, October 12, 1:00 PM - 5:00 PM (4 hours)
  • Trainer: Dr. Michele Pfannenstiel - International HACCP Alliance Certified Food Safety Instructor, Dirigo Food Safety, Portland, ME
  • Class Description: International HACCP Alliance (IHA) certified President of Dirigo Food Safety,  Dr. Pfannenstiel will lead a 4 hour HACCP track geared to retailers, including restaurateurs and retail butcher shops. This session will focus on two of the most common HACCP requirements:  sous-vide and vacuum sealed fresh meat products. Dr. Pfannenstiel will be accompanied by NC Environmental Health Service specialist, Cindy Callahan, President of the NC variance committee. Participants will get an overview of the HACCP requirements, standard operating procedures, and decision-making processes associated with developing a HACCP plan to meet individual business needs.  By the end of the course, participants will walk away with sample SOPs for vacuum seal and sous-vide, a clear idea of how to build a HACCP for their specific business, and an understanding of the state requirements.
  • Total Number of Participants: 15
  • Additional Fee: $25
  • Keynote Address and Beast Feast Dinner

    When: Monday Evening, October 12, 5:00 PM - 8:30 PM

    Description: You will not want to miss the Whole Animal Beast Feast dinner with a special keynote address from Allan Savory of the Savory Institute. Through his lifelong experience, Mr.Savory offers new perspectives to address climate change and reverse the desertification of grazing lands. We invite you to hear Mr.Savory’s approaches firsthand and join in the dialogue on ways to address land degradation, climate change, and how to feed a growing world. 

    Additional Fee: $30 (Regular conference registration includes 1 dinner ticket. Conference attendees and the larger public have the option to purchase *additional* dinner tickets for guest not attending conference)

    Ticket Includes:

    • Social Hour (w/ cash bar) - 5:00-6:30 PM
    • Time for social and networking
    • Live butchery demo
    • Vendors and exhibitors open
    • Local beer and wine
    • Full Dinner and Keynote Address - 6:30 - 8:30 PM