2019 Carolina Meat Conference:
The Future of Local Meat

60+ National Speakers - Glimpse Speaker Bios

20+ Innovative Sessions - Schedule will be posted soon!


The Event is sold out! No on-site registration is available at this time.

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General Registration Package


  • Admittance to all conference sessions (60 to 90 minutes each, concurrent) - including butchery/cooking demos, panel discussions, and lectures. Full course descriptions and speakers coming soon.

  • Access to sponsor exhibit and trade show area

  • All daytime meals and snacks - including locally sourced breakfasts and lunches, various snacks, drinks, etc.

  • Meet the author book signings held throughout the conference

  • Bus ride social equipped with locally crafted tastings to Farm to Fork Picnic in the Garden

  • Admission to the Piedmont Culinary Guild Farm to Fork Picnic in the Garden: Conference participants join over 300 Charlotte local food lovers for an evening picnic feast that includes a lineup of some of the best culinary professionals and local farms.

  • Monday morning Keynote Address by Greg Judy, a Missouri-based grass farmer, author, consultant

  • Tuesday morning Keynote Address (and on-site Heritage Radio Network Radio Show recording) by Patrick Martins, founder of NY Heritage Radio Network and Slow Food USA, author of Carnivore’s Manifesto.

Full and Partial Scholarships Available! Click the link below for more information and to apply.


Regular Online Registration

July 9 - Sept 6 :  $215

Late Online Registration

Sept 7 - Sept 27:  $275

In-Person Registration @ Carolina Meat Conference

Oct 6 & 7:  $325

*Additional fees are required for tickets to limited space Butchery Tracks. Also, additional Farm to Fork Picnic in the Garden tickets ($85) can be purchased at the Piedmont Culinary Guild’s Farm to Fork in the Garden Event Site   - See below for more information*

Cancellation Policy: A $10 fee will be charged to process registration cancellations prior to September 7, 2019. A 50% refund will be provided for cancellations between September 7 - September 27, 2019. Cancellations received after September 27 will not be refunded. In lieu of refunds, you may designate an alternate attendee at no charge.

Hands-on Butchery Tracks
(Additional Fees Apply)

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. 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 - Sold Out!

(Click HERE to Put Your Name on the Wait List)

Getting Your Meat to Market:
A Whole Carcass Butchery Demo, Cut Sheet Analysis, and Hands-On Butchery Workshop


When:  Sunday, October 6, 2019, 12:45 - 4:45 PM (4 hours)

Total Number of Participants: 15 

Cost: $100, added to full conference registration fee

Trainer Information: Camas Davis and Adam Danforth, The Good Meat Project; Processor, Donna Moore of Piedmont Custom Meats


Track Description: Raising livestock and selling local meat is an undeniably worthy endeavor, but it comes with many challenges, from customer resistance to paying for the true cost of raising your meat, to navigating the anatomy of the animal with your local processor (which can sometime feel like a daunting choose-your-own-adventure), and selling cuts to wary consumers who may or may not know what to do with them in the kitchen. In this collaborative workshop, programmed in partnership with the Good Meat Project, featuring instructors Adam Danforth and Camas Davis, as well as a local North Carolina processor, we’ll work through a typical cut sheet together and explore the myriad ways in which various carcass cuts might be utilized in retail, restaurant, and home settings. We'll also explore how producers can tell the story of each of these cuts to customers using the appealing language of flavor and texture. By way of a whole lamb butchery demo and anatomy lesson, followed by a hands-on butchery lesson for the participants, we’ll discover how each cut of meat holds great potential for positive, even transformative, flavor experiences for the eater, a key component to successfully marketing meat. We’ll also delve into more practical questions about yield and pricing that are bound to come up as you are settling on a cut sheet with your processor.

Track 2

Due to popular demand, the below paid track has been made into a public general session available to all participants!

If you have registered for this paid track, Susan Jones will be contacting you to issue a refund

The Old Religion: Barbeque Flavors, Traditions, and History of the South’s Favorite Dish


Trainer Information: Michael Twitty, Author of The Cooking Gene; Chef Mike Moore, Seven Sows Bourbon and Larder

Track Description: Join chef, Michael Moore, and culinary historian and food writer, Michael W. Twitty, on a journey into the roots of barbecue from West and Central Africa to the Caribbean to the American South. We are looking at techniques of flavor, pairings of spice, and methods of preparation of early barbecue that can be duplicated in the contemporary kitchen. Participants will have an opportunity to apply various flavors, spices, and bbq techniques to whole pork muscle cuts to take home in a small group setting with the instructors.

Track 3

From Fresh Sausage to Fermented Salami- Composing Ratio and Flavor Profiles for Value Added Sausages

Meredith Leigh_2019.jpeg

When:  Monday, October 7th, 1:00 - 4:00 PM (3 hours)

Total Number of Participants: 15 

Cost: $100, added to full conference registration fee

Trainer Information: Meredith Leigh, Butcher/ Author/ Educator

Track Description: Learn the difference between a fresh sausage, a suspension, and a salami, and how to master the ratios for creating each from scratch, plus tips for combining flavors to create unique value-added meat products. Participants in this class will learn to confidently navigate the world of sausage math, taking into account the interplay of ingredients as well as the desired outcome. In a hands-on challenge, attendees will develop their own signature sausage and work together with classmates and the instructor to make it from start to finish. Students will leave with a firm understanding of the science and tradition of artisan sausages as well as an ability to evolve tradition forward, toward modern flavor profiles.

Culinary Student Track

Maximizing Yields and Profits with Local Meat in Food Service


When:  2 Sessions (for Central Piedmont Community College (CPCC) and Johnson & Wales University (JWU) students only)

  • For CPCC Culinary Students - Monday, October 7, 2019, 9:00 AM - 12:00 PM

  • For JWU Culinary Students - Monday, October 7, 2019, 1:00 - 4:00PM

Total Number of Participants: 15 students per session

Trainer Information: Chef Craig Deihl,Chef De Cuisine at Hello Sailor

Track Description: Sourcing local meats can be difficult. Every part of the animal must get utilized to its fullest potential to maximize the return on investment for restaurants,especially given the tight margins within the food industry.  In this special session (**only offered at select times to Johnson and Wales University and Central Piedmont Community College culinary program students**), JWU Alum and James Beard nominated chef, Craig Deihl, will guide students through  hands on instruction in how to turn often discarded parts of a pig into high margin menu items. Students can expect an intimate class setting with adequate hands-on time to fabricate trotters, jowls, and lesser known items into high value products.

Charlotte Farm to Fork Picnic in the Garden

Each General Conference Registration
includes 1 Farm to Fork Ticket


Enjoy over 20 different tasting stations, where chefs and farmers have been paired together to create and craft a dish for you featuring one of the many delicious locally sourced ingredients available in the Charlotte region. Throughout the beautiful grounds at Daniel Stowe Botanical Gardens (DSBG) you will find not only tasting tables, but also local food artisans in our purveyor pavilion and several local craft beverages available.

  • When - Sunday Evening, October 6, 4:00 - 7:00 PM

  • Where - Daniel Stowe Botanical Garden, 6500 S New Hope Rd, Belmont, NC 28012

    • Transportation to and from Gardens will be provided to all conference registrants

  • Additional Guest Tickets - $85, can be purchased directly at the Piedmont Culinary Guild’s Farm to Fork in the Garden Event Site

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Click HERE to Learn How to Win a 1/4 Beef Box from Apple Brandy Beef!