Learn how to slaughter and butcher your own sheep, and go home with meat for your freezer!

Each class takes place over two Saturdays: November 8th & November 15th

We will provide a hands-on demonstration of how to slaughter, skin, gut, and break down a sheep into wrapped cuts for your freezer. Each student will learn to slaughter their own sheep and complete the entire process. Teachers will be available to give guidance and support each step of the way. We will work in a group so that each student will have the chance to observe others and be able to ask for assistance with technique. Everyone will go home with their finished butchered sheep after the second class.

Students may bring one partner to help and participate in the processing of their sheep.

We split up the class into two sessions - in the first session (November 8) you will slaughter, skin, and gut your sheep. The carcass will then hang in our cooler for a week to age. This improves the quality of the meat and makes the cutting easier for butchering. In the second session (November 15) you will butcher the sheep and learn about cuts, our favorite ways to cook them, and how to wrap them.

We’re offering this class with a sliding scale tuition this year - please choose a price that fits your financial capacity best. Image 3 has a guide to assessing your financial experience to help you decide what to pay. If you have the ability to support folks with less financial resource, please consider adding on a donation to expand access to slaughter skills!

We provide:

sharp tools- knives, meat grinder, etc
a hot meal after class
butcher paper for packaging meat
the sheep

Please bring:

warm clothes that can get dirty (bloody)
a cooler or boxes to bring meat home in on Nov. 15th

Quarter Beef (100 pounds)

Ground Beef

Brisket

Beef Liver