Sarah Schueb of Cannon Valley Butcher's Block will be helping us teach how to process meat birds, layers, ducks, and turkeys in a one day processing intensive class!  We will cover how to humanely dispatch a bird, pluck their feathers, clean, and break down each species and talk about how you can do this at home.

You will have access to 4 different types of birds to see how their meat varies, as well as a chance to use different types of equipment to see what would be the most useful for you.  With over 75 birds to process, you will have multiple opportunities to practice the skills your learning, making it easier for you to be ready at home.  Whether you are a farmer or homesteader looking to learn how to process your own meat, or a home chef interested in knowing more about your food and how to make different cuts, this will cover it all.

This class will be hosted in Kenyon at Boomflower Farm on November 19th starting at 10am. This will be an open ended class, meaning we will start at 10am and go until all of the birds are processed.  You will have as many opportunities as you would like to learn about different forms of animal dispatch, plucking, skinning, and breakdown.  

At the end, you will also have the opportunity to purchase any of the meat you helped break down, including the turkeys, just in time for Thanksgiving!  Chicken and Duck do not need to be reserved, but we have a limited number of turkeys so we ask that those interested reserve their bird in advance.