Registration


Speakers and Topics

45+ National Speakers - Glimpse Speaker Bios

20+ Innovative Sessions - View Schedule HERE


Sessions include

  • Fat Sells! Rendering and Marketing Fat, Lard, and Tallow

  • Legal and Tax Issues to Consider in Structuring a Value-Added Meat Business

  • Salamis, Casings, Nitrates, and Temperature Control

  • Live Poultry Demo for On Farm Processing

  • Pastured Poultry in Restaurants: How to Make it Work

  • Red Meat, Nutrition, and Sustainability

  • Marketing Models: Co-ops, Online sales, and Beyond the Farmers Market

  • The Do’s and Don’ts from a Processor's Perspective

  • Product Recalls and Proper Planning

  • Budgeting and Pricing Your Pastured Meat Business

  • Cut Sheets Demos and Recommendations for your Market

  • Maximizing Meat Quality, Soil Health, and Alternative FeedsFat Sells! Rendering and Marketing Fat, Lard, and Tallow

  • Legal and Tax Issues to Consider in Structuring a Value-Added Meat Business

  • Salamis, Casings, Nitrates, and Temperature Control

  • Live Poultry Demo for On Farm Processing

  • Pastured Poultry in Restaurants: How to Make it Work

  • Red Meat, Nutrition, and Sustainability

  • Marketing Models: Co-ops, Online sales, and Beyond the Farmers Market

  • The Do’s and Don’ts from a Processor's Perspective

  • Product Recalls and Proper Planning

  • Budgeting and Pricing Your Pastured Meat Business

  • Cut Sheets Demos and Recommendations for your Market

  • Maximizing Meat Quality, Soil Health, and Alternative Feeds

Speakers Include


General Registration Package

features

  • 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 and Tradeshow Area

  • 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 Dr. Loren Cordain (additional tickets to Beast Feast dinner and keynote available for purchase. Scroll below for details)

Fees

Regular Online Registration 
June 12 - Aug 30:  $215

Late Online Registration 
Aug 31 - Sept 15:  $275

In-Person Registration @ Carolina Meat Conference 
Sept 25 & 26:  $325

*Additional fees are required for limited space Butchery Tracks, and Additional Keynote Dinner Tickets - See below for more information*

Cancellation Policy: A $10 fee will be charged to process registration cancellations prior to August 31, 2017. A 50% refund will be provided for cancellations between September 1 - September 15, 2017. Cancellations received after September 15 will not be refunded. In lieu of refunds, you may designate an alternate attendee at no charge.


Hands-on Butchery Tracks

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

Pork Butchery with a Focus on Charcuterie, Cuts, and Cures with Brian Polcyn

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When:  Monday, September 25, 9:00 AM - 12:00 PM (3 hours)

Total Number of Participants: 15 

Trainer Information: Brian Polcyn is chef and author of Charcuterie, Salumi and the soon to be published Pates and Terrines

Track Description: Noted chef and author of Charcuterie, Salumi and the soon to be published Pates and Terrines will conduct a three hour seminar that will feature whole pork carcass butchery as it pertains to charcuterie, going beyond the USDA cuts. The demonstration will focus on how to maximize each cut for practical purposes for the modern american menu as well as value added cuts for menu or retail. Demonstration and discussion will include proper sausage techniques, whole muscle curing, the right way to use nitrite and nitrate also why?, fermentation for salami production, proper drying conditions and forcemeats for terrines.

Wait List: If would like to be added to the waitlist for Butchery Track 1 with Brian Polcyn, fill out the form HERE.  Please be prepared to pay by check if you are chosen from the wait list.


Track 2

NCSU Charcuterie School Primer: Two-Part Track

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When:  Monday, September 25, 9:00 AM - 12:00 PM Making Safe Charcuterie Plus Demonstration & 1:00 PM - 4:00 PM Hands-on Meat Fabrication (6 hours)

Total Number of Participants: 15 

Trainer Information

  • Dr.Ben Chapman is associate professor and food safety extension specialist at North Carolina State University

  • Dr.Dana Hanson is Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science

Track Description: This short course is a primer to the full NCSU Charcuterie School https://foodsafety.ncsu.edu/charcuterie-school/. The primer is designed for the professional chef or anyone in the food industry who wants to learn the art and science of making high quality cured meats. Participants in the first session will walk away with an understanding of the NC Food Code requirements for developing a HACCP plan for charcuterie and in the second section have a chance to work hands on in a commercial kitchen with meat curing and fermentation.


Keynote Dinner

For guest or individual (not attending conference)

You will not want to miss the Whole Animal Beast Feast dinner with a special keynote address from Dr. Loren Cordain, Ph.D, Founder of the Paleo Diet Movement and Author of the NY Times Bestseller, “The Paleo Diet”!

  • When - Monday Evening, September 25, 6:30 PM - 8:30 PM

  • Ticket Fee - $30 (NOTE: Regular conference registration includes 1 dinner ticket. This ticket is for an *separate* dinner ticket for individual not attending conference)

  • Ticket Includes Full Dinner and Keynote Address