Beginner and intermediate butchers alike will benefit from this class. The boneless chuck roll subprimal comes from the beef shoulder. Students will create chuck eye steaks, Denver steaks, a sierra steak, and a chuck roast, wrapped and ready to fill their home freezers. Foundational concepts such as food safety, knife safety, knife sharpening, quadruped anatomy, and beef muscle cookery will be covered as well. The meat knowledge and knife skills practiced during subprimal butchery will dovetail into all your future butchery and cookery pursuits.
Subprimal cuts of meat, like the boneless chuck roll, are readily available for purchase year-round at most grocery stores. This offers a low barrier to entry, as an empowering and practical alternative to whole-carcass butchery. Boneless beef subprimals provide an accessible, affordable, and repeatable pathway to fill your home freezer and microdose your butchery skills. More broadly, building these skills within our communities holds the potential to combat food insecurity and connect more families with viable and nutritious food choices.
Instructions: Please bring an apron and any meat-cutting knives you’d like to use. The instructor will have loaner knives available. Students will go home with 15-30 lbs of wrapped steaks, roasts, and trim. If you have far to drive, you may want to bring a cooler to take home your meat.
Date: Saturday, August 24
Time: 9:00 AM - 12:30 PM
Ages: Adults only
Materials Fees: $160 (covers meat to take home and materials to be used during class)
Location: Driftless Provisions, 1201 N. Main St. Viroqua, WI, 54665
Sliding Scale Course Fee Guidelines (NOT including materials fees)
Supporter Level Ticket: $65
If you move through the world with financial ease and the means to fulfill many of your wants as well as your needs – you are able to eat out when you want, abundantly meet your needs through employment or can comfortably not work, have access to family wealth, own property, etc. – consider paying at this level, which will help us ensure the long term sustainability of our programs while keeping our offerings accessible to those with access to fewer resources.
Sustainer Level Ticket: $50
If you are able to meet your needs with relative ease while budgeting your educational and entertainment spending – for instance, you are able to take classes and eat out occasionally as long as you are mindful – consider paying at this level, which will help sustain the work of the Folk School at a modest level.
Supported Level Ticket: $35
If you struggle to fund your basic needs and have limited access to resources in your family and community, or if you would not be able to access this offering without a discounted payment option, consider paying at this level. We value your presence and contributions to our community and do not want any economic circumstances to be a barrier to attendance!
Instructor Bio — Ryan O'Hern
During his thirteen years as a meat cutter and slaughter-man, Ryan O'Hern was blessed with numerous mentors and many gifted peers. Ryan worked on a USDA mobile slaughter unit and was a carcass fabricator in multiple processing facilities, craft butcher shops, and grocery stores. Though Ryan has retired from butchering full-time, as a teacher he hopes to pass on his knowledge and bridge people to the richness of butchery.
Learn more and connect with Ryan online at www.gatherandbreak.com (IG@gatherandbreak)