White Oak Pastures gets right to the point of knife necessities at their Butchering Workshop -- in the butchering room -- on Saturday, August 22 from 10 a.m.-3 p.m. Learn butchering techniques including how to keep knives properly sharpened to slice the best cuts, how to break down a side of beef, carve out five different cuts of meat and how to age beef cuts to obtain the best flavor. Meaty tidbit: White Oak Pastures is the only farm in the U.S. that pasture raises and hand-butchers 10 red meat and poultry species as well as produces pastured eggs and certified organic vegetables. Limited to 10 participants. Purchase your spot now for $100. Includes lunch in The Pavilion.
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