LEARN THE ART OF BUTCHERY
CLASS ONE - BITTERCREEK ALEHOUSE IN BOISE
Students gathered at Bittercreek Alehouse in Boise to learn hands-on the art of hog, rabbit, and goat butchery, taught by local experts Nate Whitley, Krishnam Moten and Rabiou Manzou.
Click below to view instructional videos for butchering each species:
Participating farmers and ranchers: Hen & Hare Farm, McIntyre Family Farms and Malheur River Meats.
HOG
RABBIT
GOAT
Funding for Nose to Tail--A Multispecies Whole Carcass and Sub-primal Processing and Promotional Training Program was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant LFPP21000930. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.