40 60 $40.00 - $60.00
Have you always wondered from what part of the animal this or that cut comes from? How to best break down a carcass? How to cook different cuts? In these two classes we will answer all your questions while showing you how to efficiently and quite beautifully break down a pork carcass (Feb 18th) and a lamb carcass (Feb 25th). The class will be hosted at our farm house around our granite kitchen table. We will use basic knives to show you how to best separate the different roasts and cuts and we will discuss recipes.