Buckley Culinary Center

In a world where AI writes code, drives trucks, and even drafts legal contracts, more people are rediscovering something refreshingly human: real, hands-on skills.

For those raising livestock and poultry — or planning to — knowing how to properly process your own animals isn’t just practical. It’s empowering. That’s where this class comes in.

Book your Seat here.
https://buckleyculinary.simplybook.me/v2/

🔪 The Old-School Butchering Workshop
With 40-Year Master Butchers: Rocky Sr. & Rocky Jr.

Good old Skill in a High-Tech World

While the world rushes toward automation, food security and self-reliance are becoming priceless skills. If you're raising:
Beef cattle
Hogs
Small farm livestock
Poultry
…but don’t know what to do when it’s time for harvest — this class is for you.
No prior experience required.

🐄 Beef Butchering Module
You Will Learn:
Understanding beef anatomy (primal & subprimal cuts)
Breaking down a side of beef
Identifying steaks, roasts, trim, and stew cuts
Knife skills & saw handling
Grinding and sausage prep basics
Proper packaging & freezer storage
Yield maximization (so nothing goes to waste)
By the end of this module, you will confidently break down a beef quarter yourself.
🐖 Hog Butchering Module
You Will Learn:
Hog breakdown from whole carcass
Identifying shoulder, loin, belly, ham
Bacon preparation basics
Ham cutting & curing overview
Fresh sausage making
Fat rendering & lard use
Nose-to-tail utilization
Rocky Sr. teaches the “respect the animal” philosophy — nothing wasted, everything valued.

🛠 What Makes This Class Different?
✔ Old-School Technique
No trendy shortcuts. No “internet butcher hacks.”
You learn the way professionals did it for decades.
✔ Modern Food Safety
Sanitation standards
Temperature control
Safe handling
Packaging & labeling
✔ Real Hands-On Practice
You won’t just watch — you will cut.
🌱 Who Should Attend?
New livestock owners
Homesteaders
Small farm families
4H & FFA families
Ranchers wanting in-house processing skills
Anyone serious about food independence

📅 Class Structure
Day 1: Beef breakdown (quarter or side) (Please check the dates from the booking site)
Day 2: Hog breakdown(Please check the dates from the booking site)
Day 3 : Poultry processing ( Please check the dates from the booking site)
Class size limited to 10 participants to ensure more hands-on experience.

🎯 Why This Skill Matters in the AI Era
As automation expands:
Food systems become centralized.
Processing costs increase.
Small farms struggle with scheduling processors.
Knowing how to butcher:
Saves money
Gives control
Reduces waste
Builds confidence
Creates business opportunity
This isn’t just a class.
It’s a self-reliance investment.