Name: Quarter Cow Butchery - Hind Quarter (SOLD OUT)
Brand: Hickory Nut Gap Farm
SKU: 77335
Price: 144.0000 USD
Availability: OutOfStock

Quarter Cow Butchery – Hind Quarter (SOLD OUT)

$144.00

THE CLASS FOR MARCH 14TH HAS SOLD OUT! WE ADDED A SECOND CLASS ON MARCH 28TH, BUY TICKETS HERE BEFORE THEY SELL OUT AGAIN!

Learn about how our cattle are raised. We will discuss rotational grazing model, health benefits of grassfed beef and how various inputs on the production side impact the quality of the meat with our Farmer Greg Gunter!

Watch head butcher Kelly demonstrate how to break down each part of the hind quarter of the cow, explaining each step of the process along the way. The hind quarter contains some of the most popular cuts: tenderloin, sirloin, rump roast and more.
You’ll learn from our butcher about the differences between each cut, including how they differ in texture, flavor and best preparation methods.
A tasting of both roasts and steak with accoutrements will be served with a local beverage pairing of your choice.
Each participant will take home a portion of different cuts of beef from the class!

Date: Tuesday, March 14th, 2023

Time: 4pm-7pm

Cost: $124–$144 ($124 early bird, $144 within a week out)

Out of stock

Description

THE CLASS FOR MARCH 14TH HAS SOLD OUT! WE ADDED A SECOND CLASS ON MARCH 28TH, BUY TICKETS HERE BEFORE THEY SELL OUT AGAIN!

Notes for attendees:

Make sure to bring a cooler or insulated bag to take home your beef portions.
Our Farm Store will be open for a private shopping experience if you want to stick around post-snack and pick up a few more essentials.

Featured Speakers:

Greg Gunter

Greg Gunter was born and raised in the piedmont of North Carolina in the late 80’s. He developed an interest in community agriculture in his late teens and has been involved in agriculture ever since. Currently he his finishing his bachelors in sustainable agriculture at Warren Wilson College and has been interning with Hickory Nut Gap since June, 2022. He’s has a wide variety of farming experience from organic market gardening to pasture based livestock. He is an eco nerd and loves to get into the science and details of regenerative agriculture. After he graduates his plan is to obtain land and start his own pasture based farm business somewhere in North Carolina.

Kelly Whitehouse

Born and raised in Western North Carolina, Kelly has worked in various butcher shops around the Asheville area since 2016. She is passionate about the people and land of Southern Appalachia, and is currently working as a butcher at Hickory Nut Gap while also getting her Masters of Divinity at Duke University. It is her ultimate hope to bi-vocationally serve rural areas as both a whole animal butcher and a pastor. Kelly’s favorite cut of meat is the bavette steak, and she believes that one of life’s simple pleasures is pulling the flat iron steak clean off the bone of a beef forequarter.