The Family Beef Harvest Class

$1,390.00

SOLD OUT. Using your hands and antique cutlery, we will turn one Angus steer into kitchen-sized cuts for your pots, pans, and oven. We will unknit the carcass without creating any waste. Our yield will be 100% of hanging weight in resolute distinction from the convention of wasting over half the harvest. The silhouette of the magnanimous bovine is our only parameter.

This class is for the beginner and the experienced alike. In two days, you will have gained enough hands-on experience to harvest cattle at home wisely. The class will be at our homestead outside Tulsa, Oklahoma.

Clear

Description

Current Session December 9th-10th, 2022 – SOLD OUT

Tickets: $1,390; limit 8 tickets.

Please ensure you read our “Student Signup Information and Policies” document. Due to quick sign-ups, traveling students and small class sizes we maintain a strict refund policy.

For anyone coming out of state, please read our Out-of-Towners page.

The Curriculum & Menu

Each day, we start at 9:00 am. We’ll break bread together and commemorate our work with a mid-afternoon meal. On the first day, we will slaughter the steer, which includes the kill, bleeding, blood harvest, skinning, evisceration, and offal harvest. Then we will break it down into quarters before moving into the butcher shop, where Brandon will prepare a meal of offal derived less than an hour before.

Meatsmith 2017-35

Learning how to cook every part is integral to butchery. On day two, we will carve the beef artfully as an assertion of the well-off frugality of the domestic kitchen. We will cover continental, British, and American styles of butchery, but with our focus invariably on the pot, pan, and oven of the family kitchen.

We will cure beef for preservation using the simple and pure methods of our pre-industrial forbearers. We will lard and bard roasts, serve up bone marrow, prepare tartare and make blood pudding, all to remove any doubt about the preeminence of home-harvested beef. All of this will happen on the domestic scale, so you can replicate the process at your homestead without industrial-grade apparatus. At the end of the day, we will enjoy a steak and kidney pie supper.

Meatsmith 2017-30

For the convenience of the class, we won’t be aging the beef. Outside the class, fat healthy beef can age indefinitely given a good walk-in with low humidity.

Classes usually continue well into the afternoon or early evening and will finish when the larder is full. In any case, we work at your pace. Capping the class at just eight students keeps the hands-on learning undiluted. You’re welcome to make extensive notes and film the whole process.

Screen Shot 2022-09-28 at 3.06.12 PM
IMG_3081

The class will be at our farm just outside Tulsa, Oklahoma. We’ll use ingredients from the cow we slaughter, our garden, and small local farms. We’ll have locally roasted coffee and Jersey cream each day.

Parting Gifts

Now included with these 3-day events:

  • You’ll head home with a braising cut, a pan frying cut, and a roasting cut (approximately 3 lbs of beef).
  • 2 months free access to the Meatsmith Membership, which includes
    • All Butcher’s Salt e-chapters for you to download
    • Our slaughter film, To Kill A Pig Nicely
    • 4+ years’ worth of harvest films, live chat archives, articles and forum dialogue
    • Podcast topic & questioning priority
  • Lifetime access to our private Facebook page, Meatsmith Table, for class graduates and members only.

These serve as ready refreshers of what you learn with us.  They are unparalleled in American butchery educational materials because they return to the radical orthodoxy of the peasant kitchen.

The knife sharpening method that Brandon learned from is now on YouTube on the Carter Cutlery channel.

IMG_5852

Course Testimonials

Most recent testimonial, Fall 2016: “The utility of this information will have immediate and long-term use. As a home chef, I expect to use it regularly for my domestic culinary investigations and pleasure. The long term impact of the class will continue to reveal itself with age. So much of the material (and the experience) is detailed, inter-disciplinary, bloody, emotional and tasty! It is one of the those experiences that will always be a culinary, social, emotional reference point to tie to other experiences. This is one of the principal values of the class in my mind.”

John, Alaska

“I’ve flown halfway across the country to attend a class of yours and watched your videos numerous times. The desire was already there for me to take on the life of sustainability, self-reliance, and kitchen economy. You all just provided the direction and spark… I’m all in because of you folks!”

Jay, Arizona

“I’ve participated in two hog processing classes. The classes and videos gave me the courage to raise my own hogs. We partnered with the Meatsmiths to host a class and harvest two of the 5 hogs. With the help of friends we processed three hogs on our own, cured three prosciutto, smoked and cured our own bacon, and made head cheese. In all that, the best part of all the learning is the growth of my family and friends. I can’t tell you how many wonderful people we call friends because of the porcine adventure.”

Jon; Shelton, WA

“You guys have a played a major role in our farm/homestead development of which pigs are the driving factor. Definitely have empowered me and my family. we have done some butchery since watching your videos. I hope to reference you for future marketing development for our farm. And one day get you to do a workshop (fingers crossed) I’m in west Tennessee in case you needed a gage of how far your outreach is. Thanks a million.”

Justin, Tennessee

Additional information

Course Dates

December 9th-10th