Two Day | Butchery Workshop – Cattle | 31st October to 1st November 2024

Description

Tutor: Taiamai Corker

Taiamai, a devoted butcher and farmer, takes immense pride in his Wiltshire Horn Sheep, Large Black Pigs, poultry, and Dexter cows. His passion lies in sharing the art of butchering and meat processing in a way that’s accessible to everyone.

Join us for a hands-on workshop designed to empower you with the skills and confidence to put your own beef on the table at home. Taiamai will guide you through the following essential aspects:

1. Selecting the right cattle for butchering.
2. Identifying the best times of the year for this process.
3. Understanding the necessary facilities and tools required for home-scale butchering.
4. Exploring which cattle breeds are most suitable for home butchering and the reasons behind it.
5. Step-by-step guidance on slaughtering and butchering a beef animal, ensuring you have all the cuts ready for freezing while utilising every part of the animal.

Immerse yourself in this enriching experience, learning from Taiamai’s expertise and gaining valuable skills to confidently handle your own home butchering endeavours. Discover the joy of providing wholesome meat for your family while appreciating the sustainable approach to food production we promote at Kōanga.

Itinerary

Thursday 31st October + Friday 1st November: 9am to 4pm both days 

Meals Provided

Thursday 31st: Morning Tea- Lunch – Afternoon Tea – Dinner

Friday 1st: Breakfast – Morning Tea – Lunch – Afternoon Tea

Catered Meals During the Workshop: We understand the significance of food in ecosystems, cultures, and health. That’s why all the meals provided during the workshop are thoughtfully sourced and prepared. While we cannot accommodate specific food preferences or intolerances, feel free to reach out to us at [email protected] if you have any concerns or queries.

At Kōanga, we recognize the vital role of food in ecosystems, cultures, communities, and our overall health. Therefore, all the meals served during our courses adhere to these principles:

• Locally sourced
• Organic
• Unrefined
• Nutrient-dense
• Traditional
• Prepared following the principles of Weston A. Price

For your convenience, we offer very basic camping facilities on-site, allowing you to fully immerse yourself in the experience. Alternatively, you can opt to stay in Wairoa at your own cost. If you’re travelling from afar and need accommodation the night before or after the workshop, kindly inform us in advance. During this time, participants usually arrange their own food and cooking facilities.

We look forward to welcoming you here at Kōanga Institute.