Join us on Thursday, September 10th from 10:00am - 1:00pm for a Carcass Quality workshop.

Hosted by IISBA and Edwin Crabbe, owner of Cowichan’s newest abattoir, attendees will receive in-depth information about how to properly finish lambs, practice body condition scoring, understand cut sheets, and improve farmer-to-butcher communication. If time and circumstance allow, there may be an opportunity to demonstrate live slaughter of a sheep.

After the event, join us at Oak Taphouse for lunch and social hour (attendees responsible for their own meals/drinks).

Workshop Location: 6587 Somenos Rd, Cowichan, BC

Social Hour: 3287 Cowichan Lake Rd, Duncan, BC