Master Meat Cutter Matt LeClerc shows students the finer points of pork primals.
It was a beautiful weekend to be at Valley View Farm in Templeton, MA for our NEBS annual Meat Cutting & Sausage making Classes, hosted and taught by Valley View Owner & Master Meat Cutter, Matt LeClerc.
Matt has an impressive & extensive background, which began at the Norfolk County Agricultural High School and then continued at the State University of New York in Cobleskill, NY. After mastering the art of cutting & years of instructing students in meat science, the prodigal son returned home to the family farm and began his cutting, smoking, packaging & sausage making business with his wife Kelly.
Both days were sold out, and students drove to Central Mass., from as far away as Rhode Island, Conneticut and New Jersey! Students were young & old, seasoned bbq competitors and curious backyard bbq enthusiasts. Matt provided 3 pigs and the students were then taught how to break the pig down into the primal, sub-primal and finally into the retail packaged product that they are familiar with seeing. Matt LeClerc is a firm believer in “hands on” learning and everyone took part in the cutting, trimming and finally the sausage making end of processing.
An attendee gets to try his hand with the bone saw.
At the end of the day the students were treated to a BBQ feast of sausage, ribs, bacon and chicken by BBQ Pitmaster Andy King of the Bastey Boys BBQ Brigade and then each given a 7” Fillet Knife that was generously provided by Dexter-Russel Knives, a sponsor of NEBS Board Member & Pitmaster Tom Ryan of Smoke Em’ If You Got Em’. For more information on Dexter-Russel, or to place an order, go to www.dexter1818.com. NEBS thanks Dexter-Russel for their generosity!
Looking forward to our next event: RIBS 101 which will be held on April 9th at the Masonic Temple in Milford, NH and given by NEBS BOD member and Champion BBQ Competitor Jared Huizenga the Pitmaster of Insane Swine BBQ.