LEARN THE ART OF BUTCHERY
CLASS FOUR - SUN VALLEY CULINARY IN KETCHUM
FARE Idaho teamed up with the Sun Valley Culinary Institute and Larry Hughes to offer a demo on the practical art of lamb and poultry processing in Ketchum, Idaho.
Click below to view instructional videos for preparing lamb and chicken:
LAMB
CHICKEN
Funding for Nose to Tail--A Multispecies Whole Carcass and Sub-primal Processing and Promotional Training Program was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant LFPP21000930. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.