July 16-18th 2012
Catskill Delaware Permaculture www.catskilldelawarepermaculture.org will lead this 3 day Intensive on-farm butchering course, designed for livestock farmers and food professionals who want hands-on butchering experiences on processing grass-fed beef, lamb and pork and an understanding of the practices of a fully integrated farm/butchering operation.
The butchering, processing portion of the course will be led by Mike Hardler in his on-farm butchering facilities and meat shop near Honesdale, Pennsylvania. The Hardler Farm is an excellent example of how a conventional dairy farm successfully diversified into grass-fed livestock production, butchering and marketing of value-added products. In addition to meat production the Hardler Farm maintains two Raw Milk Licenses for Cow and Goat milk . This course is limited to 10 participants to ensure individual attention.
Part I Mike Hardler will cover an intensive one day session with individual attention on:
- Whole pig, whole lamb or side of beef taken from hanging sides in the Hardler facility. No animals will be slaughtered during this course but humane slaughtering techniques employed at the farm will be discussed.
- Demonstration of how to break a whole animal or side of beef down into primal and individual cuts of meat. Explain the different techniques for each type of meat with hands-on experiences.
- Use and types of professional equipment needed and used in cutting and processing meat. Review of different recommended cooking techniques for each cut and species.
- Participants will prepare lunch in the farm’s commercial kitchen using locally sourced ingredients including the meat obtained at the farm.
- Processing of meat into sausage and other value added products through brining and smoking will be included in the Hardler presentation.
Part II George Stang, Conservation specialist and Maria Grimaldi, Permaculture educator will lead the class in:
- Field walks and discussions in understanding the differences and importance in growing forages that affect grass-fed livestock and the soil which supports the food chain.
- Culinary differences in feed-lot raised meat and the impact of the two methods on animal health, human health and the local environment will be discussed.
- Differences in taste and texture of the Heritage breeds raised on the farm will be covered as well.
- The handling of waste products from slaughter and butchering will be shown as part of the sustainable operations on the Hardler Farm.
Go to http://catskilldelawarepermaculture.org/ for complete registration information and discount information for PASA and NOFA-NY members. Includes all meals and overnight accommodations.
