This is a past event.

Deer Butchery Class 

When: Sun., July 26, 4-7 p.m. 2015
Price: $145
One of the surprising things about the Bay Area is the number of hunters there are — though perhaps that shouldn’t be so surprising, given the Slow Food movement’s interest in utilizing whole animals, coming to a deeper understanding of where food comes from, and “following the meat that you eat back to its true source,” as Bill McCann, a butcher at Berkeley’s Local Butcher Shop — and an experienced hunter himself — put it. On Monday, McCann, Aaron Rocchino (co-owner of the butcher shop), and Scott Chase (of Chase’s Chop Shop in Madera, California) will lead a class at Local Butcher Shop’s Emeryville production kitchen at 1327 61st Street that should be of interest to any avid or aspiring hunter: Participants will learn how to skin a young deer and break down its carcass so that it can be stored in a home freezer. As a bonus, everyone brings home a portion of venison.
— Luke Tsai


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