Butchery Demonstration & Animal Fabrication

Experience the butchery process from beginning to end; interact with peers and mentors in a stimulating environment; get your hands in there and cook with us!

After butchering comes fabrication. Guest chefs and their teams will utilize all parts of the butchered animals in the day’s upcoming meals. Continue the learning process by breaking down, portioning, and cooking these proteins into delicious dishes.

Joe Falk, Fraser Valley Specialty Poultry

Joe Falk is the General Manager of Fraser Valley Specialty Poultry and has been working in various roles in the business since 1998. Joe is responsible for the business’s sales, marketing, processing, and production and procurement aspects. The farm employs approximately 150 people, many of whom are long-term key staff vital to the business’s current and ongoing success. There are multiple farm sites, a poultry processing facility, a retail store and a distribution facility in Richmond. Despite the many farming challenges, including Avian Influenza outbreaks, floods, and heat domes, Fraser Valley Specialty Poultry has grown to be the trusted supplier of duck and specialty chicken products across BC. Joe also sits on the Specialty Markets Advisory Committee for the BC Chicken Marketing Board. Joe grew up in Abbotsford and has worked with his family in their group of companies, primarily in the farming divisions but also in construction, marketing, and water storage tank construction. Joe and his wife own Windy River Farms, which has Organic Chicken Egg layer production and an indoor boat and RV storage business. Joe has a wonderful wife and 3 teenage children. Joe’s oldest son, Caleb, has now joined the family business in a full-time position and is pursuing his millwright ticket at BCIT in the fall. In Joe’s spare time, he enjoys bike rides with his family, loves BBQ, and smokes meats on the big green egg.