Learn how to skin, dress, quarter and further butcher hoofed animals!
In this workshop, we'll take apart a bison from Long Hollow Bison Farm in Hadley, learning about butchering, charcuterie, anatomy natural and cultural history of the American buffalo as we transform this whole, noble cousin of ours into food for us humans. All parts of the animal will be used, including organ meats, bones and blood. We will prepare sausage with the entrails and begin traditional methods of meat curing including salting, drying and smoking. Lastly, we will learn to use the sinew for string, hooves for glue and how to prepare the hide. Folks will be expected to roll their sleeves and participate. We'll roast some up there, and ~20# grass fed meat, plus bones and more will be available to take home for participants. All this will be done, of course, in the respectful and open hearted context of interdependence.
The all day workshop runs from 9am to 5pm and costs[masked]$/household to cover the costs of the animal, at NEXT BARN OVER FARM in Hadley.
Put on by Ape and Ape, an on-site butchering co-op in the Valley. www.apeandape.com
Contact [masked] with questions, and to register. YOU MUST RSVP, PRE-PAY AND FILL OUT A FORM BEFORE ATTENDING. MORE INFO BY EMAIL TO THOSE INTERESTED.
Bring a potluck lunch item to share (we can use the farm cob oven), a knife(s), bonesaw if you have one, water for the day, and prepare to be outside all day. Kids welcome.
Note - as an attendee of the workshop, you will co-buy the bison, on the hoof, from LHBF. The workshop is not a 'meat CSA' nor sale of meat from Ape & Ape, LHBF, or NBO - it is an educational experience in which the bison is divided between co-owners, facilitated by Ape and Ape.