Dickson's Farmstand Meats

This course offers a comprehensive explanation of the anatomy of a steer, demonstrating how to identify, properly cut, and prepare a variety of cuts. By the end of the class, you'll be equipped to butcher and prepare a full side of beef and will have gained an understanding of the uses for cuts of various parts of the steer.

In this course, participants will receive hands-on experience in whole hog butchery, with a particular focus on the cuts suitable for charcuterie. Under expert guidance, attendees will engage in the process of breaking down a whole pig, learning about the different cuts of meat and how each can be used to create charcuterie products. It's a valuable opportunity for those interested in understanding more about the art of butchering and charcuterie.

This course introduces participants to the art of making homemade sausage under the expert guidance of Brian. Attendees will gain hands-on experience in sausage preparation, learning skills such as grinding, seasoning, and stuffing. Additionally, they will receive knowledge on cooking, serving suggestions, and preserving homemade sausage.