top of page
Navy map drop with waterline

Please note that this class does not take place at our Bastrop Campus

  • Facebook
  • Twitter
  • Instagram


At Earth Native, we believe that the act of taking responsibility for one’s own food is admirable and we want to help you along that path as much as we can. Sometimes this means not just introducing new techniques, but instead simply re-teaching people old school skills; Skills that your grandparents or great-grandparents likely knew well.

Join us for a daylong butchering and animal processing class. The class will start with a whole pig or deer. Students will learn to gut, skin, quarter and debone a whole animal. This class also covers smoking, canning and making homemade bacon, as well.

Whether you are a hunter, or aspiring hunter, a budding homesteader, or simply just curious about how the meat you eat goes from animal to plate we think this class is a great choice.

This class is part lecture and part hands on participation. You will receive an email with class information after you register.


All participants will have the option to take meat home from the class. Students are generally able to take home between 5-10lbs of meat each (sometimes more, sometimes less). The actual amount of meat each student will receive will depend on the size of the animal butchered and how many students wish to take meat home. This is a one day class.


  • ​​November 9, 2024 OR

  • November 10, 2024


Time: 8:00am-2:00pm 

Cost: $145

Location: Giddings, TX (Not at the Earth Native Campus)

Ages: This is an adult class but open to ages 8+. Children under the age of 16 must be accompanied by an adult participant with a 1:1 ratio. An enrollment form and payment must be received for each person attending, regardless of age.

bottom of page