December 2nd thru the 4th

This 3-day workshop will cover all the essentials of beef butchering at home starting on day one with humane handling and dispatch. Participants will be hands-on with the whole process of skinning, evisceration, sorting offal, and cutting into quarters.  The second day will be all about butchering using basic tools that are easily obtained for the home butcher. While butchering we will cover ways to prepare, cure, and preserve beef in ways that are delicious and accessible for even a novice. All attendees will have time to use the knife and saw to help them better understand the process and allow them to feel confident they can do it for themselves. On the third day, we will step deeper into ways to use beef in the home kitchen to go beyond, roasts, steaks, and ground beef. While gaining practical knowledge of bovine anatomy, students will also have their culinary repertoire expanded in the process. An amazing workshop for anyone that is truly interested in knowing and appreciating their food more deeply.

Eight meals are provided during the workshop, three on each of the first two days as well as breakfast and lunch on the third day. In addition to the meals, each attendee will take home a bag of meaty treats to share with family and friends.