Beef Butchering Intensive (11/10 & 11/24)
Complete Beef Butchering Workshop and Cow Share!
Two Sundays, 11/10 & 11/24
10am - 4pm with potluck lunch
Learn how to slaughter, dress, quarter and butcher a cow using traditional methods, with a pastured, grass-fed beef meat-share option!
In this workshop, we'll take apart TWO gentle 15-18 month cows, a Jersey steer and Dexter/Highlander cross at Turtle Bend Farm in Montgomery, MA. We’ll learn about processing, butchering, anatomy and meat curing as we transform these whole, majestic creatures into food for us humans. Reconnect with these skills, food, the land, and the long lost experience of making meat in community!
All parts of the animal will be used, including hide, hooves, organs, bones and blood. We will explore sausage and traditional meat curing like drying and smoking - as well as using the sinew for string, hooves for glue and how to prepare the hide into a finished leather.
This workshop covers two Sundays, two weeks apart. The first will cover cow care, slaughter, skinning, dressing, organ meats and quartering. After aging in a cooler to tenderize, the second session will cover primal and subprimal, grinding, curing and packaged cuts.
Educational workshop attendee: Attend both workshops. $120-180 sliding scale. 65+ free. This option does not include cow share co-ownership.
Cow-share: Includes attendance at both workshop days and co-ownership share of the living cow(s). At the second session, owners take home a share of mixed cuts and packaged beef of their cow(s).
1/8 cow share ($260). Estimated 40-45 lbs.
1/4 cow share ($525). Estimated 80-90 lbs.
As an cow-share participant, you are co-buying a share in a living cow(s), Avalon and Peanut, along with the other paying cow-share participants. This workshop is not a 'Meat CSA' nor a sale of meat from Turtle Bend Farm, nor will the meat be processed or packaged in a USDA or otherwise certified facility, it is not intended for sale or resale - but rather the consumption of the workshop participants, their families and pets.
Bring a potluck lunch, a knife, a cooler or way to transport meat, water for the day, and prepare to be outside in potentially cold weather! Sorry, no pets that can’t fit in a pocket. Children under 13 free by arrangement.
NOTE: Select “LOCAL PICKUP” for shipping option during checkout!
Complete Beef Butchering Workshop and Cow Share!
Two Sundays, 11/10 & 11/24
10am - 4pm with potluck lunch
Learn how to slaughter, dress, quarter and butcher a cow using traditional methods, with a pastured, grass-fed beef meat-share option!
In this workshop, we'll take apart TWO gentle 15-18 month cows, a Jersey steer and Dexter/Highlander cross at Turtle Bend Farm in Montgomery, MA. We’ll learn about processing, butchering, anatomy and meat curing as we transform these whole, majestic creatures into food for us humans. Reconnect with these skills, food, the land, and the long lost experience of making meat in community!
All parts of the animal will be used, including hide, hooves, organs, bones and blood. We will explore sausage and traditional meat curing like drying and smoking - as well as using the sinew for string, hooves for glue and how to prepare the hide into a finished leather.
This workshop covers two Sundays, two weeks apart. The first will cover cow care, slaughter, skinning, dressing, organ meats and quartering. After aging in a cooler to tenderize, the second session will cover primal and subprimal, grinding, curing and packaged cuts.
Educational workshop attendee: Attend both workshops. $120-180 sliding scale. 65+ free. This option does not include cow share co-ownership.
Cow-share: Includes attendance at both workshop days and co-ownership share of the living cow(s). At the second session, owners take home a share of mixed cuts and packaged beef of their cow(s).
1/8 cow share ($260). Estimated 40-45 lbs.
1/4 cow share ($525). Estimated 80-90 lbs.
As an cow-share participant, you are co-buying a share in a living cow(s), Avalon and Peanut, along with the other paying cow-share participants. This workshop is not a 'Meat CSA' nor a sale of meat from Turtle Bend Farm, nor will the meat be processed or packaged in a USDA or otherwise certified facility, it is not intended for sale or resale - but rather the consumption of the workshop participants, their families and pets.
Bring a potluck lunch, a knife, a cooler or way to transport meat, water for the day, and prepare to be outside in potentially cold weather! Sorry, no pets that can’t fit in a pocket. Children under 13 free by arrangement.
NOTE: Select “LOCAL PICKUP” for shipping option during checkout!
Complete Beef Butchering Workshop and Cow Share!
Two Sundays, 11/10 & 11/24
10am - 4pm with potluck lunch
Learn how to slaughter, dress, quarter and butcher a cow using traditional methods, with a pastured, grass-fed beef meat-share option!
In this workshop, we'll take apart TWO gentle 15-18 month cows, a Jersey steer and Dexter/Highlander cross at Turtle Bend Farm in Montgomery, MA. We’ll learn about processing, butchering, anatomy and meat curing as we transform these whole, majestic creatures into food for us humans. Reconnect with these skills, food, the land, and the long lost experience of making meat in community!
All parts of the animal will be used, including hide, hooves, organs, bones and blood. We will explore sausage and traditional meat curing like drying and smoking - as well as using the sinew for string, hooves for glue and how to prepare the hide into a finished leather.
This workshop covers two Sundays, two weeks apart. The first will cover cow care, slaughter, skinning, dressing, organ meats and quartering. After aging in a cooler to tenderize, the second session will cover primal and subprimal, grinding, curing and packaged cuts.
Educational workshop attendee: Attend both workshops. $120-180 sliding scale. 65+ free. This option does not include cow share co-ownership.
Cow-share: Includes attendance at both workshop days and co-ownership share of the living cow(s). At the second session, owners take home a share of mixed cuts and packaged beef of their cow(s).
1/8 cow share ($260). Estimated 40-45 lbs.
1/4 cow share ($525). Estimated 80-90 lbs.
As an cow-share participant, you are co-buying a share in a living cow(s), Avalon and Peanut, along with the other paying cow-share participants. This workshop is not a 'Meat CSA' nor a sale of meat from Turtle Bend Farm, nor will the meat be processed or packaged in a USDA or otherwise certified facility, it is not intended for sale or resale - but rather the consumption of the workshop participants, their families and pets.
Bring a potluck lunch, a knife, a cooler or way to transport meat, water for the day, and prepare to be outside in potentially cold weather! Sorry, no pets that can’t fit in a pocket. Children under 13 free by arrangement.
NOTE: Select “LOCAL PICKUP” for shipping option during checkout!
