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

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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

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 (live demonstration of humane slaughter led by the instructor will be offered as part of this track) 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.
  • Total Number of Participants: 15
  • Additional Fee: $100
  • 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.
  • 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
  • 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