The University of Wisconsin-Madison will host its annual Basic Harvest and Fabrication Workshop from March 25-27, 2025, at the Meat Science & Animal Biologics Discovery building, located at 1933 Observatory Drive.
This three-day workshop offers hands-on learning and expert instruction on animal harvest and fabrication. Participants will explore the principles, science, regulations, and food safety behind animal harvest for beef, pork, lamb, and poultry. University instructors, supplier specialists, and experienced butchers will guide attendees through the process from science to production.
The workshop features live demonstrations and hands-on sessions to reinforce classroom discussions. Topics include humane handling, live animal care, inspection procedures, equipment technology, food safety, meat quality, and fabrication techniques. Attendees will also learn about antimicrobial interventions, chilling systems, by-products, productivity, and animal biologics.
Registration is now open and limited to 30 participants to ensure an optimal learning experience. The $750 registration fee covers course materials, handouts, refreshments, lunches, a Wednesday evening reception, and local transportation between the DoubleTree hotel and the workshop venue. Lodging, parking, and additional meals are not included.
The deadline to register is March 11, 2025. For questions, contact Ky Peters at kpeters26@wisc.edu.
