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Whole Animal Butchering
November 2, 2019 @ 3:00 pm - 6:00 pm
$105.00
Join Chef Mills as he demonstrates how to butcher a half of a Hog. The same techniques can be used to fabricate a deer if you are a hunter. He will walk you through the steps, while providing alternate uses and reasoning behind doing it different ways. You will learn all of the primal cuts, as well as some of the sub-primals. There will be a tasting that goes along with this class. We are a BYOB, so this includes our classes.
Cost:$105.00
Class Size: 8