Allrighty folks. Here is the rough draft.
I'm a bit dense on how to post so it shows up on here so could i beg someone to help me with that?
I'm having a few fine folks proofread for content and such. Feel free to help me twist it if you see any changes that could be made. Of course, I wiggled everything around to fit our purposes.
I'll post the finished product here for other people to use if they wish.
Thanks R.Ransom. Your legacy lives on......
Welcome to Old Schoolhouse Creek’s inaugural butchering classes. We are happy you will be joining us. The Lessons will be taught in three different classes on separate days.
First lesson: Tools, attire, anatomy, a full demonstration of a kill/butcher process, and safety all the way.
Second Lesson: Location, tools, humane kill, hands on skinning, and proper evisceration, preserving organs and other useful bits, and quartering. Finishing with the proper hanging environment and time.
Third Lesson: Proper environment, tools, animal anatomy, a summary of the cuts depending on desired meals, packaging with options, recipe roundtable.
Requirements for class:
• Pay money to reserve your spot. Complete payment within 24 hours of class starting.
• Bring own butchering knive(s) with sharpener and sheath (See attached acceptable knife qualities)
• Watch: THIS/THESE VIDEO(s)
Event price breakdown: Animal cost, Butcher’s fee, Rental fee of equipment, packaging supplies
Things to know:
There will not be any knives to borrow. You must bring your own and a way to keep it sharp. It should have a sheath for when it’s not in your hand.
You will be asked to show your knives when you arrive.
You will memorize the mantra: “Knife is for flesh. Saw is for bone”.
Check the supplies list to see if there are any tools you could bring to use or to share if you are willing. It really helps.
This may be intense for some. You will get hungry and thirsty. Be prepared.
If you are to hand a tool you do so with the handle towards them and the blade pointing at the ground.
No tool will be put on the ground at any time. It is a tripping hazard and very dangerous.
A sharp knife is a dream to work with. A dull knife is time consuming, frustrating, and dangerous.
Only bring the people you have agreed upon to the farm.
No children under 12 unless previously discussed. All that come should be prepared to be involved.
No one is to interact with the livestock. If you’d like to do so, arrange another time.
No wandering to other areas of the farm.
No smoking, drugs, drinking on the farm.
The Instructor is in charge of the butcher. All are to show their respect for the instructor by listening, talk quietly when needing to talk to another, and do all they can to not impede the instruction from being heard.
The tools are designed to disembowel and carve up an animal roughly your size in under 20 min. One mistake will seriously harm a human in less time than you can say "let me just reach in and grab this for you"
At any time anyone can yell "HOLD!" at which time, EVERYONE freezes and waits for instruction
One person at a time on a carcass. The person with the knife is ‘in charge’ of the carcass and all others will not touch unless otherwise instructed.
When invited they are to touch ONLY the part as they were instructed and not to anticipate the needs of the knife holder.
It is essential that the class to conducted in a timely manner to keep the meat in good condition.
Please ask questions when opportunity arises but be listening when others ask as they may have just asked your question for you.
You will show respect for the life that just ended.
You will treat the farm with respect to show appreciation to them hosting this event.
Value the opportunity to learn and get hands on when invited to. Get all you can out of the experience.
This agreement and accompanied Release of Liability will need to be signed by all attendees.
Hair tie to keep hair out of face
Headlamp, yes could still be helpful at midday
When we are clear about our expectations of our participants and they are followed through with, and our instruction is on point and allowed to flow, the participants will be satisfied with their experience.
After rereading what has been outlined, if there is anything that is unclear be sure to let us know. This is a grassroots endeavor and we don’t claim to have it all figured out but we are doing our best to ensure it will empower you to take on butchering on your own.
This Document was largely written from the wisdom of R. Ranson, Left coast Canada’s experience. https://permies.com/t/40/116852/teach-butchery-dressing-carcass
Please look up what she wrote. You’ll get a good laugh and more than a few Ah-ha’s .