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Nathan Broker has seen trends come and go in his decades of making sausages, but he says the biggest sellers are still traditional brats.
The course will cover various topics in the categories over three days.
If you've ever been put off having your steak cooked rare because of the 'blood' that oozes from the meat, you might want to give it a go - because the liquid isn't really blood
Construction is underway on a $14 million facility that will house University of Idaho’s meat science program and provide the space it needs to continue to grow.
Madison High School sophomore Tayton Price didn’t hesitate to pick up a bone saw and start carving large pieces from the pig carcass at his group’s table, mimicking a demonstration