Owner and operator Victor Bonacci will return with comprehensive talks and hands-on demonstrations covering the big four meats, beef, pork, lamb and chicken, plus an informative venison breakdown session.
Across the three days, he will break down a full cow, a whole lamb as well as the chicken and pork.
His mission is to educate attendees on the intricate process and skill involved in breaking down a carcase properly.
“There’s so many secondary cuts people don’t realise,” he said.
He said demonstrations appealed to everyone, from those doing home processing to experienced professional butchers.
“It (the demographic) is pretty much right across the board,” he said.
“Home kills from people to farmers that are doing their own lambs and people who are interested in general.
“I also do a sausage demonstration, which is just making sausages and going through the process, so people understand the binding process and how it all comes together.”
For people hoping to learn from the master himself, he encourages curiosity.
“Please come with any questions, no question’s a silly question,” he said.
“I'm fully equipped with a microphone and two camera angles, overhead and side views, ensuring everyone can clearly see the techniques and follow along with the demonstrations.”
Victory Meats will partner with fellow exhibitor Secret Gardens Catering to create an exceptional ‘beast to feast’ experience for all attendees.
Victor will cut a piece of meat off a carcase and Adrian Hensley from Secret Gardens Catering will cook it up and serve it to guests.
“Adrian and I have this little bit that’s worked out really well,” he said.
“I'll prepare a fresh cut, then Adrian steps in to collect it and cook it immediately on the barbecue so attendees can taste and experience that specific cut.
“We prepare an extensive tasting board featuring smash burgers alongside premium cuts like ribeyes and flat iron steaks, all available for attendees to sample and compare.
“We’ve been working really well with Adrian for quite a few years now.”
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