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Sheep Butchery - Family Day

Event Timing: October 3rd, 2026, 10:00 AM – 3:00 PM CDT (approximate end time) Event Address: Hartman, AR. Address sent via email. Questions? (479) 799-2355 or Haley@EvansBluff.com

My husband Andy and I have been butchering our own livestock and wildlife for years. Most homesteaders who want to take that step talk themselves out of it by picturing a butcher shop's worth of gear: walk-in coolers, bone saws, all the stainless sinks and cabinets. The truth is most of what you need, you've already got. A few sharp knives, somewhere to keep the carcass cool for a few days (an empty shelf in a spare fridge works), and freezer space. The rest is technique...which is what this class is for.

We recently took a class with Brandon Sheard of Farmstead Meatsmith to refine the technique we've been building on our own. I'm bringing what we learned home to share locally. If you've ever wanted to butcher your own animal but felt intimidated by the process, this class is the door in.

I passionately believe we'd all be happier and more fulfilled if our lives were simpler and closer to nature. It takes effort, though...this is a path less travelled. Practicing the skills that modern life has shed is one real way to step toward it. May we all gain a better understanding of the circle of life, and from whence our nourishment comes.

In this class, you'll learn:

-Proper slaughter (bullet and knife only both discussed) -Hanging and skinning -Gutting and dividing the carcass into primals -Aging methods and what works for what -Breaking primals down into cuts -Meat handling and storage safety -Packaging for the freezer -Anything else you want to know... I don't gatekeep

Pricing: $50 per family (husband, wife, kids). $20 deposit due at signup to hold your spot. $30 balance due on the day of class.

Class size: If your party is larger than 6 people, please send a quick message after registering so we can plan accordingly to ensure a quality experience for everyone.

What to Expect: Plan to arrive a few minutes before 10. Dispatch happens at the start of class. The view isn't always kid-friendly if a follow-up shot is needed (rare, but possible), so you're welcome to keep little ones inside for that moment. After that, the day is hands-on if you want it. There's a fenced yard for kids, lawn chairs if you don't have your own, and a bathroom and water inside any time you need it. Bring snacks, drinks, and clothes you don't mind soiling. Andy will be filming for educational reference (no live audio captured), so don't feel like you have to be quiet... and you're welcome to take photos and video of your own.

Coming up: Pig Butchery on October 17th. Different animal, complementary techniques. Sheep and pig don't break down quite the same way, so the two classes together give you a fuller picture.

Cancellation: If you need to cancel, let me know as soon as you can. If I'm able to fill your spot with another family, I'll refund your deposit in full or offer you a spot in a future class — your choice. If I can't fill your spot, the deposit isn't refundable. No-shows are non-refundable.

Inclement weather: If I need to reschedule due to weather, I'll move the class to exactly one or two weeks later. Please keep both dates open on your calendar. If you can't make the rescheduled date, I'll refund your deposit. (I only reschedule if the weather is REALLY bad. We move into the shop or tough it out for only light rain.)

Let's start with your personal details.

How many people, including children will be attending?

Would you interested in future butchery/curing/preservation method classes?

Would you interested in future butchery/curing/preservation method classes?
A
B
C