This is your chance to learn the art and craft of beef slaughter, harvest, and butchery. We have owned and operated 2 USDA facilities slaughtering beef since 2016. This is a 2 day class hosted at our facility where we will teach you how to slaughter a beef using captive bolt or gun, how to skin a beef, how to gut a beef, how to split a beef all on day 1. One day 2 we will break down the 2 sides into primals, subprimals, and retail cuts. We will make the ground beef. We will then package and label everything. Class is limited to 12 attendees and you will get 1/12 of the beef to take home with you. Must be 18 years of age, no discounts, and you must sign a waiver upon arrival.
Here is the agenda.
Beef Slaughter and Butcher Class ($800 per Max Attendees 12 Min 8)
1:30 PM Welcome and Intro
1:50 USDA processing Plant Tour
2:15 Overview of Slaughter Set up, tools, equipment
3:00 Beef Stunning and sticking
3:20 Hide Skinning, Cradle and Ground
4:45 Final Clean-up of carcass and chill down
5:00 End and take-home choice of smoked butt or smoked chicken
10:30 AM Butchery Set Up, tools, equipment
10:45 1st Half Butchery Instruction
12:45 Second Half Butchery Instruction
2:00 Ground Beef
2:45 Linked Sausages
3:00 Packaging and Labeling