Buying full or half animals offers the opportunity to support local farmers while lowering your cost per pound of this expensive menu element. You’ll learn how to create primal cuts and then break them down into a variety of kitchen-ready options. We’ll also discuss ways to incorporate less-popular parts of the animal into your menu, increasing both the utility and sustainability of your purchase.
Farmer/Owner – Wild Turkey Farms/Carolina Craft Butchery
Lee owns and operates Wild Turkey Farms in China Grove, one of the area’s longest running small farms specializing in pasture-raised meats. Having grown up hunting and going to hog “killins” in rural NC, he fell in love with butchering at an early age, and has begun to turn this mostly self-taught skill into a career. Co-owner of Foothills Meats Butchery in Black Mountain, Lee is currently in the process of opening Carolina Craft Butchery in Davidson, the area’s first whole-animal butchery sourcing meat from pastured animals raised on small local farms.