FREE ADVANCED REGISTRATION REQUIRED
- How to maximize the profitability of an animal from nose to tail
- How to use a Mobile Slaughter Unit (MSU)
- HACCP and Food Safety
- Cooking techniques for lamb, venison and beef
This is an advanced workshop designed for people with experience in slaughter and butchering
who are interested in advanced techniques of butchery and carcass utilization.
Workshops are on April 4th & 5th, 9 am - 5 pm. Attend one or both days. Classes are free, but advance registration is required. Please fill out the form to the right to register. Workshops are limited to 20 participants per class. Questions? Call Cameron McElroy, Hokunui Livestock Manager at 808-856-6781.
April 4th will focus on lamb and venison. April 5th will focus on pork butchery only.
Classes will be taught by Bryan Mayer, and Chef Gary Johnson will cook up some lamb, venison and pork.
This class is funded by a grant from the USDA Local Food Promotion Program (LFPP)
Hokunui has received a USDA LFPP grant for a Mobile Slaughter Unit (MSU) and Cut & Wrap Unit in order to support the economic viability of local ranchers and farmers and to meet the market demand for locally grown and processed meat. Check back for details about when the units will be operational.
SATURDAY, APRIL 4TH—
Mobile sheep processing, and sheep and deer butchery.
In this day-long session, participants will learn the basics of on-farm processing through the use of a Mobile Slaughter Unit (MSU), followed by butchery demonstrations. The day will start with a brief tour of the MSU along with a description of the slaughter process as it pertains to an MSU, pros and cons of using it on the farm and how this can impact our ranchers. Next, participants will be taken through the slaughter process in detail, highlighting steps and regulatory compliance. The second session of the day will focus on butchery techniques, maximizing the profitability of the animals and tasting various parts from the sheep and deer carcasses. The deer butchery segment will focus on how a deer carcass can be treated like a sheep carcass.
SUNDAY APRIL 5TH—
From sirloin roasts to coppa steaks, tenderloin to pressa come see why the most widely eaten animal protein in the world is more than just pork chops and bacon (not that there’s anything wrong with pork chops and bacon). Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things pork. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics. And of course, there’ll be plenty of pork to taste.
BYO for a sit-down meal with the chef and classmates!
BRYAN MAYER, BUTCHER
Bryan Mayer has been at the forefront of the national craft butchery movement and has trained farmers, chefs and butchers all over the U.S. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. He has provided training and consultation for The James Beard Foundation, American Grassfed Association, The American Lamb Board, The Farm Cooking School Wyebrook Farm, Niman Ranch, Applegate, Stone Barns Center for Food and Agriculture, and many others. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health and many other publications. He is currently Director of Product for Hawaii Meats (formerly Kunoa Cattle Company) on ‘Oahu, and is a member of the Butcher’s Guild and Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020.
GARY JOHNSON, CHEF
Since his time on Maui, Gary has worked in the award-winning kitchens of Capsiche, Kaʻana Kitchen and Joe’s Nuevo Latino and has built lasting relationships with Maui’s local farmers, fisherman, and ranchers. In 2015, Gary joined the newly opened farm to table restaurant Hāna Ranch Provisions as Head Chef. At Provisions, Gary’s cooking was featured in over 40 publications in one year, including Vogue, The New York Times, The Los Angeles Times, The Food Network, HAWAIʻI Magazine and many more. In 2016, Provisions won an ʻIlima award for Best New Restaurant on a Neighboring Island and was listed as a Best New Restaurant by Hawaii.com. In June 2018, Gary left Hāna Ranch as the Executive Chef and Director of Hospitality to craft his own food business, Sea Salt Maui. Gary’s penchant for local organically grown produce, and thoughtfully sourced meat and seafood come alive in every menu he creates. When not in the kitchen, Gary enjoys spending time with this wife Audra and their daughter Isley, lounging at the beach, or playing basketball.
VINCE SOUKI, >MEAT PROCESSING MANAGER
Vince heads up the Meat Processing team at Hōkūnui. Born and raised on Maui, Vince has a lifelong practice of subsistence hunting and a passion for processing game meat into a valuable food source for family and friends. At Hōkūnui, Vince is charged with developing responsible and regenerative meat processing practices in order to produce local, healthy, sustainably raised meat for the Maui community.Vince is also the owner of Souki Stints, a residential painting business, and helps maintain the D.T. Fleming Arboretum. He holds a B.A. in Anthropology from Sonoma State University.
“I couldn’t be more excited and humbled by the opportunity to provide local meat to local people. Iʻm thrilled to be a part of the Hōkūnui team, playing a key part in helping the company reach its ultimate goal of becoming an off-grid regenerative farming community.”