Goat, the other lamb! I KID you not!!!   All joking aside, whether it's mutton or cabrito, goat makes for a tasty lamb alternative eaten world wide.  So join us at  Wyebrook Farm & Market for our nose to tail butchering demonstration on Sunday, June 30th at 3pm. You'll watch and learn what is involved in breaking down a whole goat carcass.  You'll be introduced to cuts you've never seen before, except on lamb and learn how versatile goat can be. From braising to grilling, you'll gain an appreciation for how good this often overlooked lamb alternative can be.  The class is $80/person and limited to 15 people.  We will take reservations on a first come first served basis at info@wyebrookfarm.com and please specify the date of the class.

Do you get confused when you get to the butcher shop case on what all the different cuts are, where they come from, and how should you cook them?  What better way to learn than to watch the animal be broken down before your eyes?  You will understand why certain cuts can be grilled while others have to be braised.  Our butchers will teach you the techniques to cut and trim the meat while giving you a great appreciation for meat raised the right way.  In this class we will start with the whole front quarter and then remove the rib section.  We will fully break down the chuck, neck and arm.  Everyone will go home with an arm load of beef!  If interested then please join us on Sunday, July 14th at 3pm for our first beef butchering class.  The class is $80/person and limited to 15 people.  We will take reservations on a first come first served basis at info@wyebrookfarm.com.

Do you get confused when you get to the butcher shop case on what all the different cuts are, where they come from, and how should you cook them?  What better way to learn than to watch the animal be broken down before your eyes?  You will understand why certain cuts can be grilled while others have to be braised.  Our butchers will teach you the techniques to cut and trim the meat while giving you a great appreciation for meat raised the right way.  In this class we will start with the whole hind quarter and then remove the short loin and tenderloin.  We will fully break down the sirloin, round and shank.  Everyone will go home with an arm load of beef!  If interested then please join us on Sunday, July 28th at 3pm for our next beef butchering class.  The class is $80/person and limited to 15 people.  We will take reservations on a first come first served basis at info@wyebrookfarm.com.

Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves!  If so, then join us for our nose to tail butchering demonstration on Sunday, May 12th at 3pm with an introduction to the farm and and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $80/person and limited to 15 people.  We will take reservations on a first come first served basis at info@wyebrookfarm.com.  Bring your questions, your curiosity and your love of all things porcine!!   Stay tuned for upcoming announcements on goat and lamb butchering classes!

Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves!  If so, then join us for our nose to tail butchering demonstration on Sunday, June 2nd at 3pm with an introduction to the farm and and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $80/person and limited to 15 people.  We will take reservations on a first come first served basis at info@wyebrookfarm.com and please specify the date of the class.  Bring your questions, your curiosity and your love of all things porcine!!

Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves!  If so, then join us for our nose to tail butchering demonstration on Sunday, June 16th at 3pm with an introduction to the farm and and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $80/person and limited to 15 people.  We will take reservations on a first come first served basis at info@wyebrookfarm.com and please specify the date of the class.  Bring your questions, your curiosity and your love of all things porcine!!