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Practical Home Butchering
November 23, 2013 @ 10:00 am - 5:00 pm
In Part 1, we’ll discuss respectful harvest of small livestock, and prepare a goat carcass for butchering in order to use all parts of the animal for useful purposes. In Part 2, participants will learn how to make the most economical choices for cutting and wrapping for the home kitchen. We’ll discuss aging and storage options too. For more info, contact Ben Grosscup <ben.grosscup@nofamass.org>. $75 NOFA members; $94 non-members. More details here.