The Badger Meat Science Club is hosting a “Whole Hog Break Down” fundraising event on Thursday, Feb. 23 from 6-8:30 p.m. Participants in the workshop begin with a full side of pork and learn the basic anatomy to break down the hog to its primal cuts. Then they have the opportunity to butcher their own cuts and roasts to take home at the end of the workshop.
The $175 registration fee includes the workshop, supplemental reading materials, and up to 30 pounds of fresh pork cuts. The event is open the public, but space is limited. To register or get additional information, contact BadgerMeatScience@gmail.com. All proceeds go to the Badger Meat Science Club travel fund.
Interested in going whole hog, but can’t make it to the fundraiser? Bucky’s Butchery is taking orders for whole hogs and sides of pork. To place an order, e-mail the butchery at firstname.lastname@example.org or call (608) 262-1793 to fill out a Pork order form over the phone. Ordering from Bucky’s Butchery supports the education and training of undergraduate students working at the Meat Lab.This entry was posted in Events, Meat lab and tagged animal science by . Bookmark the permalink.