*May 30th class is SOLD OUT*

This is a unique chance for farmers and hunters, new and veteran, to learn how to raise livestock and field-dress their game, with good meat as the goal.

Using your hands and antique cutlery, we will slaughter, skin, and cut lamb to fit in the pot, pan, and oven of the home cook.

We created this 1-day course to better fit the work/farming schedule while still sending students home equipped to repeat the harvest indefinitely. This is not an impoverished version of the 3-day Family Lamb harvest class, but a concentration, like a rich demi glace.

*Just 4 spots left in the May 16th class*

Using your hands and antique cutlery, we will harvest two grass finished Dexters.  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.

The smaller-framed Dexter allows for a better meat-to-bone ratio.  All the harvesting is identical to tall, heavy breeds.  Go home equipped to repeat the harvest on your own with any beef you raise.

We created this 1-day course to better fit the working/farming schedule, but still send students home equipped to repeat the harvest indefinitely.  This is not an impoverished version of the two-day Family Beef harvest class, but a concentration, like a rich demi glace.

This class is for the beginner and the experienced alike. You will have gained enough hands-on experience to artfully harvest cattle at home.  The Dexter is small enough to fit in your backyard grazing regimen and your home kitchen.  These Dexters have been fattening on grass alone, are artfully rotated on the cross timber prairie grasses of Oklahoma, and never fed grain.

*April’s class is SOLD OUT*

The Family Pig I is an earnest and winsome course in domestic pig raising, harvesting and eating. Inspired by the pig, we go deep and wide in the preservation of pork, the salting of bacon, the harvesting of innards, the carving of flesh and the unreproved indulgence in fat and salt.

You take with you not only a package of educational material and sausage of your own making, but the working knowledge of harvesting two pigs from the field to the two-year-old prosciutto hanging in your kitchen.

NEW 2026 al la cart options! You can now choose to attend one, two, or all three days of the Family Pig I harvest class. Purchasing all three days gets you the best deal. To help you decide go here for each day’s class descriptions.