Dave will show us how to break down a whole goat in this hands-on class appropriate for beginners as well as those wishing to hone their knife skills. Participants will learn about the benefits of goat meat, a lean red meat that’s both healthy and easy on the environment. A brief crash course in goat anatomy is included. The class will then get to work, butchering various cuts of meat until the entire goat has been broken down. Students take home a boning knife, the meat they butcher, and various suggestions for preparing their specific cuts. This class will be limited to 16 participants to ensure that everyone receives personalized instruction.
This event is will take place at the Ferry Building in the CUESA outdoor kitchen in the south arcade.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »