We are offering Going Whole Hog in late august!
If you are looking for a hands-on comprehensive class on pig butchery, this is the class for you! This is a 5 week class that takes the student through a hands-on experience of breaking down a whole pig. During class#1 Our butchers will demo the breakdown of a ½ hog from top to bottom. Class #2 will cover the entire pork shoulder, which includes the boston butt and the picnic ham. Students will learn how to split the shoulder into 2 sections, then learn how to bone it out. Students will learn the benefits of roast tieing and crosshatching the skin. Class#3 will bring students through the loin and belly sections. Students will learn how to cut pork chops, how to remove the spareribs from the belly, and how to make bacon! During the 4th class, students will learn all about the ham, how to debone it, and the benefits of brining and smoking. The 5th and final class will offer the students a chance to break down a whole hog together, with our butcher’s assistance. The students will work together to take apart the pig into case ready cuts.
The dates for that class are:
Sunday August 17 6:30-9:30
Sunday Augsut 24 6:30-9:30
Sunday August 31 6:30-9:30
Sunday September 7 6:30-9:30
Sunday September 14 6:30-9:30
Our Special edition Pork 101:Friday June 27th 7:30pm
Join us for a special guest chat with our pig farmer, Lefty Ayers of ReRide Ranch! We’re serving up BBQ pulled pork sandwiches with house coleslaw, potato salad and house pickles too! Come hang with Lindy, Lefty, and Travis while we talk pig farming, and pork butchery! Then step up to the butcher block for a pork breakdown demo with Travis, followed by some hands on pork cutting and roast tying with Lindy and Lefty!
Learn how to break down a half hog Lindy and Grundy style! Students will hear about the delicious pigs that are raised exclusively by ReRide Ranch for our shop. Learn about their diet and how they are raised day to day, as well as the humane way in which they are slaughtered. Our butchers will take students through the process of how she butchers a pig, and how she gets them into case-ready cuts. Briefly learn about how pork benefits from brining and smoking. Some hands-on roast tying involved. Students will bring home a choice of one item that is prepared during this class.
Class Date: March 23rd
Learn how to butcher a lamb a la Lindy and Grundy! Students will learn about the farm where our lamb is raised, about their diet, and about how the lambs are slaughtered humanely. Students will be given a sneak peak into the special way that our team butchers a lamb into retail-ready cuts, and will bring home one item of choice that is prepared in the class. Some hands-on roast tying involved.
Taught by Travis
Learn how Lindy and Grundy break down a hind-quarter of beef. Discuss primal cuts, sub-primal cuts, and how each of the cuts are prepared as roasts and steaks! Students will have the opportunity to learn basic roast tying and knife skills, as well as to choose one cut (excluding NY-Strip, Filet, and top-sirloin steaks) of delicious meat to bring home. *This is an informative demo-based class.
Taught by Adam
Hang out with Lindy and Grundy while they break down a fore-quarter of beef! They will provide meat charts and talk about muscle groups and the best way to prepare each cut. Students will learn about the diet of these animals, and a little bit about the farm on which they are raised. Roast tying, knife-skills, and a cut of your choice (excluding rib-eyes) included in the class. *This is an informative demo-based class.
Taught by Adam
Poultry 101: Wednesday, July 16, 7:30pm
Learn how to truss a chicken, quarter a chicken and to spatchcock (brick) a chicken, along with some insider tips and pointers on how to cook a pasture-raised heritage breed chicken to perfection! Students will also learn basic knife skills, and will bring home 2 chickens. *This is a hands-on class.
Sausage Making Revealed: Tuesdays at 7:30pm July 15, 22, and 29th
This is a 3 part class which examines the craft of sausage making extensively. The first class will be sausage making for beginners, as outlined in the class description. The second class will require the student to find a sausage recipe that he or she would like to try out. The third class will encourage the student to try their creative culinary hand at creating their very own sausage recipe! *hands on class.
Learn about the pros and cons of brining your holiday turkey. Learn the difference between dry brining and wet brining. Learn how to truss your holiday turkey so it cooks nice and evenly, and most importantly, how to carve your turkey like a real butcher!
Learn how to make sausage at Lindy and Grundy! This class is meant to get your hands dirty! The class will choose 2 types of sausages that we prepare at the shop, and will learn step by step procedure on how to make your own at home! Students will learn insider tips on how to grind, how to mix, how to case, and how to twist. It is a truly hands-on class that makes anybody crack up. This class is great for folks of all ages, and can be booked as a fun party.