Hands-On Butchering Workshop
with butcher extraordinaire Paul Kelly
Learn how to butcher with Early Dawn Farm!
We offer a comprehensive hands-on butchering workshop so you can build the confidence and skills needed to properly butcher an animal from the field to the table. Our formally trained and experienced butcher, Paul Kelly, will guide you through the process of getting your animal from the field to the table.
Location: Early Dawn Farm
Date: February 4th, 2023 from 10 am - 4 pm
$360 per student - includes a full-day course and half of a lamb for your freezer.
In the first third of the workshop, we review humane slaughter and field care techniques.
In the second third of the workshop, you will be paired with a “cutting table partner” and a whole lamb. You will learn how to break down your half of the lamb into manageable size pieces.
In the final third of the workshop, we show you how to butcher the large pieces into meal-size offerings such as chops, roasts, stew, and burger. We will show you how to wrap the meat for storage in the freezer.
This is a great opportunity to learn how to process your own meat, in your own kitchen.
This is a hands-on workshop, so workshop participants will be doing the butchering with support from the instructor.
This is a great opportunity to learn a spectrum of butchering techniques using a variety of tools.
Each student will take home their half lamb for their very own freezer!
Minimum Age Requirement
Teenagers are fine as long as they can confidently handle a knife, and they will remain under the direct supervision of their parent.
NON-REFUNDABLE COURSE
Learn about your Instructor, Paul Kelly
Growing up in Loughrea, Ireland Paul completed his apprenticeship as a butcher. For 5 years he worked in one of the local butcher shops. In 1999 Paul traveled to Australia and while there worked in many butcher shops throughout Australia, 2 years later he moved to Canada.
Paul worked for IGA, Sobeys, and Co-op over a 7-year period. After that, he found an interest in a second trade and completed his apprenticeship as a plumber/gasfitter.
2 years later Paul started his own plumbing company. He and his wife recently bought an acreage in June of 2021. Since moving they have started to raise and butcher their own livestock including sheep, cows, and pigs.
TOOLS YOU MUST BRING to the class
Breakdown knife
Boning knife
Hand meat saw
Meat gambrel
cut resistant gloves
comfortable indoor shoes
bring lunch
we'll supply coffee, tea etc.
bring bags to carry your lamb away