Hog and Beef Butchering Workshop

Hog & Beef Butchering Workshops

On-Farm Workshops with Luke Dougherty & Brian Burke

Hog & Beef Butchering and Hog Processing - SOLD OUT

Friday & Saturday, September 15 & 16, 2023

Making Bacon, Sausage & Capicola; Processing a beef quarter - SOLD OUT

Friday, September 22, 2023

Beef Processing Day - LIMITED SPACE LEFT!

Saturday, September 23, 2023

Holy Family Farm, Toronto, Ohio

Join Luke Dougherty and Brian Burke in learning to butcher and process hogs and beef. The first Friday morning will complete the dispatch of 2 hogs, which will be skinned and halved. The afternoon will include the dispatch, skinning, and butchering to quarters of a 18 month old steer. The following day the hogs will be processed out and packaged. The goal of this weekend is to walk through the basic steps of butchering your own animals using basic tools and techniques. The butchering and processing will be done using hand tools and other affordable butchering implements. Simple meals will be included. The butchering will take place at the Burke homestead, a small holding of 5 acres, with a dairy cow, pigs, chickens, and a garden. A home made cold room for hanging the meat will be utilized, and an overall tour of the farm and discussion of the butchering set up will be discussed. The first weekend will end with the hanging of the beef quarters, and processing and packaging the hog.

The following weekend there will be another two days of processing. Friday is going to have two parts, with one focus on how to make bacon and sausage and other specialty cures such as capicola. A beef quarter will also be processed out on Friday. Saturday will be focused on the processing and packaging of the three remaining beef quarters.

There is a special price for all four days of workshops of $550/person, or $1000 for a couple.

For those who cannot do all four days, the costs breaks down as follows:

Friday & Saturday, September 15 and 16 - Hog/Beef butchering & hog processing: $300/person or $550 for couple

Friday, September 22 - Bacon, Sausage & Capicola; Processing one beef quarter: $150/person or $275 for couple

Saturday, September 23 - Beef Processing Day: $150/person or $275 for couple

All days will include on-farm lunch and dinner.

Please note that this event is an opportunity to learn the basics of butchering and processing the meat. Participants will not be taking meat home with them from this event as the animals being butchered are ones that will have been raised by the Burke family for their consumption.

**Instructor: Luke Dougherty**

Luke is the son of Shawn and Beth Dougherty. He grew up homesteading, and in his travels with his family has spent time working as a butcher, blacksmith, shearer, ferrier and carpenter.

**Instructor: Brian Burke**

Brian Burke is a family physician and Navy veteran who returned to eastern Ohio with his family to practice medicine and run his small homestead.

Hosts: Brian and Johanna Burke have been married for 14 years and are the parents to five children. After living a transient lifestyle with the military while Brian served in the Navy as a family physician, they eagerly began to put down roots on their five acre homestead (Holy Family Farm) in eastern Ohio in 2019. Their small holding consists of a large garden, a dairy cow, a few Katahdin sheep, laying hens and intermittent pigs. Brian works locally as a family physician, specializing in restorative reproductive medicine and Johanna homeschools their children. Together they have been teaching and speaking about fertility awareness and the role of nutrition for almost twelve years.

Hog/Beef Butchering & Hog Processing Weekend - SOLD OUT!

Friday, September 15

8:45am Start

Morning: Dispatch, scald, scrape and butchering of a hog to halves

Lunch: Provided and served onsite at the farm

Afternoon: Dispatch, skinning, and butchering to quarters of a 16 month old steer

Evening: Delicious dinner at the farm and social time with the other participants.

Finish no later than 6:30pm

Saturday, September 16

8:45am Start

Morning: Tour of farm and discussion of butchering and cold room setup.

Lunch: Provided and served onsite at the farm.

Afternoon: Processing and Packaging of Hog

Evening: Delicious dinner at the farm and social time with the other participants.

Finish no later than 6:30pm

Cost: $300/person or $550 for couple

Registration: This will be an intimate hands-on workshop, with space limited to 10 people! To register, click on the button below.

Questions: Email us at thehealingland.com@gmail.com

Bacon, Sausage & Capicola; Processing of a beef quarter

Friday, September 22

Includes learning how to make bacon, sausage and capicola as well as processing a quarter of beef

Start at 8:45am

On-farm Lunch and Dinner included

Finish no later than 6:30pm

Cost: $150/person or $275 for couple

Beef Processing Day

Saturday, September 23

Includes breakdown, processing, and packaging from beef quarters.

Start at 8:45am

On-farm Lunch and Dinner included.

Finish no later than 6:30pm

Cost: $150/person or $275 for couple

Registration: These are separate ticketed events from each other and from the butchering workshop the previous weekend and will be limited to 10 people. You do not need to sign up for both workshops - you can sign up for either one, or both. There is also a special deal for all four days of workshops for $550/person or $1000 for a couple. To register, click on the button below.

Questions: Email us at thehealingland.com@gmail.com

Register!