Basic Butchery Breakdown Part 1
Workshops
Basic Butchery Breakdown Part 1
Fred Lyssy
We will look at the tools needed for home butchery to properly handle the butchering of livestock along with some helpful resources and knife sharpening.. In this class we will take a whole lamb carcass and process it down into its primal sections preparing us for further processing and completion in the next class.
Teacher Bio:
Fred Lyssy has been in the grassfed, organically raised meats business for over 20 years. He has kept a watchful eye on his own animals while working closely with multiple meat processors and spent some time in the commercial trade. Hunting and homesteading have provided plenty of hands on experience and now more recently he has dedicated time to teaching butchery classes and instructing individuals one on one so they can develop the valuable knowledge and skills required to effectively take their animals from the field to the plate with confidence.