The UW-Madison Meat Science & Animal Biologics Discovery is presenting a Basic Harvest & Fabrication Workshop on March 25-27.
This annual three-day workshop provides a comprehensive approach to understanding animal harvest and fabrication of amenable species, such as beef, pork, lamb, and poultry. A team of university instructors, supplier specialists, and accomplished butchers will provide a science-to-production education and teach the principles, science, regulations, and food safety of animal harvest and fabrication at a basic and applied level. Harvest and fabrication demonstrations with hands-on participation opportunities will facilitate a stronger understanding of classroom discussions.
Topics Covered
- Humane Handling Programs
- Live Animal Handling
- Pre- and Post-Mortem Inspection
- Multi-Species Harvest Demonstrations
- Microbial Sampling Programs
- Technology & Equipment
- Antimicrobial Interventions
- HACCP Plans & Food Safety
- Meat Quality
- Hands-On Pork Carcass Fabrication
- Hands-On Poultry Carcass Fabrication
- Chilling Systems
- By-Products & Variety Meats
- Maximizing Productivity & Yields
- Beef & Lamb Fabrication Demonstrations
- Propper Stunning Methods
- Animal Biologics
Registration is live and limited to 30 participants: https://charge.wisc.edu/animalscience/workshop_register.aspx?workshop_id=218
The registration fee for the Basic Harvest and Fabrication Workshop is $750 per person. This includes course materials and handouts, refreshments, lunches, a Wednesday evening reception, and local transportation between the DoubleTree hotel and the MSABD building.
Lodging, parking, and other meals are not included.
Registration closes on March 11.
