Butchering a Beef in the kitchen.

There it all is, knives, saw, steel, roasts, steaks, grind, and waste.

The biggest snowstorm in the year we chose to host our first Beef Butcher class. I planned burgers for lunch, even had them pattied out. We grilled NY Strips and Tomahawks instead. The beef was remarkably tender and I couldn’t have asked for a better class beef. Just under 300lbs dressed it made handling the halves an easy task. Young enough that the bones didn’t destroy equipment, but old enough to have great color and some fat throughout. Meanwhile it kept snowing and sticking. The kids went sledding, we kept the stove warm and the grinder going. The students got the experience they were looking for, and we had the opportunity to meet some more amazing people!