{"id":776,"date":"2013-06-10T17:26:47","date_gmt":"2013-06-11T00:26:47","guid":{"rendered":"http:\/\/www.greatamericanegg.com\/blog\/?page_id=776"},"modified":"2020-11-05T20:30:35","modified_gmt":"2020-11-06T03:30:35","slug":"butcher-classes","status":"publish","type":"page","link":"https:\/\/www.greatamericanegg.com\/blog\/services\/butcher-classes\/","title":{"rendered":"Butcher Classes"},"content":{"rendered":"<p><script type=\"text\/javascript\" src=\"\/\/downloads.mailchimp.com\/js\/signup-forms\/popup\/embed.js\" data-dojo-config=\"usePlainJson: true, isDebug: false\"><\/script><script type=\"text\/javascript\">require([\"mojo\/signup-forms\/Loader\"], function(L) { L.start({\"baseUrl\":\"mc.us2.list-manage.com\",\"uuid\":\"abbe6f77a82ffaa07073e957a\",\"lid\":\"8c2c3930df\"}) })<\/script><br \/>\n<b>Hogs and Butcher Classes<\/b><\/p>\n<p>This is really exciting news. &nbsp;One of the best ways to get quality food into your freezer is to &nbsp;find ways to allow you to do some of the value added work. Many of you already buy whole chickens and break them down (legs and thighs, breasts, wings) &nbsp;yourself- a little extra work but the savings are well worth the added effort.<br \/>\nThe questions was: How could we do this with pork?<a href=\"http:\/\/www.greatamericanegg.com\/blog\/wp-content\/uploads\/2013\/06\/IMG_4239.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-783 alignright\" src=\"http:\/\/www.greatamericanegg.com\/blog\/wp-content\/uploads\/2013\/06\/IMG_4239-300x200.jpg\" alt=\"IMG_4239\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.greatamericanegg.com\/blog\/wp-content\/uploads\/2013\/06\/IMG_4239-300x200.jpg 300w, https:\/\/www.greatamericanegg.com\/blog\/wp-content\/uploads\/2013\/06\/IMG_4239-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nLight-bulb moment here. What if we could get the hog slaughtered and delivered to a convenient place where to you to cut it up? Perfect right? &nbsp;Except not everyone knows how to butcher a pig. So what if we were to sell a class, along with the pig?<\/p>\n<p>And that is what brings us to this moment today. &nbsp;Taryn went off to butcher school, (Imagine what we packed in her knapsack: cleaver? Check. Boning knife? Check! Sense of adventure? Double check!!) we started compiling gear, and we all started practicing. Earlier this week we held our first class in downtown Bend. And. . .<\/p>\n<p>It worked! The process looks like this:<\/p>\n<ul>\n<li>We sell you a live pig, or share of pig (a half or a quarter).<\/li>\n<li>We arrange for the slaughter and chill.<\/li>\n<li>As part of that pig\/share you will receive basic butchery instructions.<\/li>\n<li>You will process you own animal at a central location with our tools and guidance.<\/li>\n<li>Each cut will be wrapped and labeled.<\/li>\n<li>You will pack your pork home to your freezer that night.<\/li>\n<\/ul>\n<p>This process went well. We took over a coffee shop at 5pm one night\u2026brought in stainless steel tables, knives, paper, saws and a couple of halves and went to work. The class took a bit over 3 hours and everyone went home happy! Taryn is a fantastic instructor: calm, understanding, encouraging, and knowledgeable.  And the class is a lot of fun too! Anita and I joke around that this is the perfect \u2018date night\u2019 for foodies.<\/p>\n<p>The pricing: $3.75\/lb for the half the hog, and $100\/per half for the instruction and wrapping .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hogs and Butcher Classes This is really exciting news. &nbsp;One of the best ways to get quality food into your freezer is to &nbsp;find ways to allow you to do some of the value added work. Many of you already buy whole chickens and break them down (legs and thighs, breasts, wings) &nbsp;yourself- a little [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":880,"menu_order":5,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-776","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/pages\/776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/comments?post=776"}],"version-history":[{"count":11,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/pages\/776\/revisions"}],"predecessor-version":[{"id":1977,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/pages\/776\/revisions\/1977"}],"up":[{"embeddable":true,"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/pages\/880"}],"wp:attachment":[{"href":"https:\/\/www.greatamericanegg.com\/blog\/wp-json\/wp\/v2\/media?parent=776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}