Local Yocal, the McKinney Farm to Market store, will be offering a three-hour class in Butchering as part of the 2012 Texas Organic Farmers and Gardeners Association Conference that will be held Feb. 17-19.
This class, which will be held Friday, Feb. 17 at Local Yocal at 213 N. Tennessee in McKinney, will be a walk-through breakdown of a grass-fed beef carcass to give attendees a hands-on experience to learn cuts of beef, locations of, and variations of cuts of beef.
According to Local Yocal owner Matt Hamilton, “We will be discussing the difference between the commercial cuts of beef coming out of large plants know as boxed beef, custom processed beef cuts, and retail beef cuts. “
Matt said that people who attend the class will learn how to talk to a custom processor to get the cuts that will get the most value out of their animal and provide their customers with products they want and can use.
He advises you “dress warm and wear non-slip shoes.” Leather soles, open toes, or high heels will not be allowed into the cutting room for this class. Cost for the class is $50 and spots can be reserved here.
The Local Yocal Butchering class is one of three pre-conference in-depth workshops that will be held from 8:30 to 11:30 a.m. on Friday, Feb. 17. The other two workshops are “New Farmer” which features Brad and Jenny Stufflebeam and Steve Carlson talking about what new farmers need to know about getting started; “Food Policy Councils” which features Mark Winne presenting the basics of food policy councils.