Quick Bear Farm Offers Do-It-Yourself Butchering Workshops
For those of you who want to take full responsibility for, and control of your diet, we offer guided butchering of the pig you purchase from us at our farm. In this arrangement, you purchase a pig (or half pig) from us, and save the butcher’s cutting and wrapping fee.
Our workshops are small (two or three groups per session), so you get maximum assistance as you cut and wrap your pig. You decide everything about your cuts. For those of you who want to try some of the more exotic pork recipes, or charcuterie, controlling the cuts is vital.
Our shop has a meat-cutting bandsaw, clean and sterile surfaces and knives. We demonstrate the cuts, and then assist you as you process your pig. The meat is wrapped in plastic film and then wrapped in butcher paper. However, if you prefer vacuum sealing your meat, and have a vacuum sealer and bags, you are welcome to bring it and set it up for your use. Vacuum-sealing will extend the freezer life of your cuts, so that is always preferable.
Our pigs are raised on pasture, and never receive antibiotics or hormones to promote growth. Their diet is diverse, and they get exercise, so the ratio of fat to lean meat is ideal.
For our 2016 pigs, we are charging $3.00/lb. hang weight (the weight of the pig minus the skin and internal organs) for our hybrid pigs, and $3.50/lb. for our Berkshire pigs. In addition, we charge a $75 kill/clean fee (a little more than what mobile butchers charge), and we charge a $50 shop fee for the tutoring, the use of our facilities, and the wrapping supplies.
That is the practical part of what we offer. Beyond the practical, there is an aesthetic, or spiritual, or emotional part of what we offer. When you have processed the meat you bring to table, you understand it and where it came from. When you cook it, you remember your experience in the workshop and value it (beyond what it costs), and that changes the experience of dining. When you know the farm it came from, and the way the animal was raised—with respect for what it is, and how it has evolved, your experience of dining is richer, and deeper. Your sense of connection to nature is profoundly expanded.