GOOD MEAT BREAKDOWN

Arranging and conducting of professional workshops in the field of food entrepreneurship, butchery, whole-carcass butchery and utilization, meat economics, meat cooking, meat preparation and production of meat products, charcuterie production, food sustainability, food safety planning, food safety accreditation, and nutrition and distribution of training material in connection therewith; Arranging and conducting of seminars and workshops in the field of food entrepreneurship, butchery, whole-carcass butchery and utilization, meat economics, meat cooking, meat preparation and production of meat products, charcuterie production, food sustainability, food safety planning, food safety accreditation, and nutrition and distribution of training material in connection therewith; Educational services, namely, conducting classes, seminars, conferences, workshops, retreats, camps and field trips in the field of food entrepreneurship, butchery, whole-carcass butchery and utilization, meat economics, meat cooking, meat preparation and production of meat products, charcuterie production, food sustainability, food safety planning, food safety accreditation, and nutrition and distribution of training material in connection therewith; On-line journals, namely, blogs featuring information, recipes, and curriculum packages related to food entrepreneurship, butchery, whole-carcass butchery and utilization, meat economics, meat cooking, meat preparation and production of meat products, charcuterie production, food sustainability, food safety planning, food safety accreditation, and nutrition; Providing a web site that features informal instruction on food entrepreneurship, butchery, whole-carcass butchery and utilization, meat economics, meat cooking, meat preparation and production of meat products, charcuterie production, food sustainability, food safety planning, food safety accreditation, and nutrition; Providing a website featuring entertainment information in the fields of food entrepreneurship, butchery, whole-carcass butchery and utilization, meat economics, meat cooking, meat preparation and production of meat products, charcuterie production, food sustainability, food safety planning, food safety accreditation, and nutrition