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Master traditional healing methods to feed your family, pick up homesteading tips from Farmer Shayn, or learn how to best use the food we sell. Take a class here at the farm! Classes are held on a rotating basis - if you can't attend on a specific date, it will come around again.

DISCLAIMER: Class tuition is non-refundable, but is transferable to another individual for the registered class. If this situation arises please contact us at sales@utahnaturalmeat.com

Please ensure a current email address is associated with your registration as we will send class information this way. Seating is limited - sign up early to secure your spot.

 

 

Fowl Fundamentals: The How-To of Harvesting Poultry (SOLD OUT)

SATURDAY, JUNE 23 at 1:00pm

Raising chickens & turkeys is one thing - then what comes next? Current poultry laws make it difficult to find someone to prepare your bird for the freezer, but this is something you CAN do yourself. Farmer Shayn will teach you a valuable skill that is quickly becoming lost in our day and age. This class will give you the hands on experience of harvesting poultry, using both larger equipment and simple tools you already own. He'll also show you how to break down a bird into parts, and you'll leave with a whole pastured chicken & organs ready to cook at home. (Please dress accordingly. Rubber boots are recommended.)

Price: $50

Class Length: 90 minutes

Instructor: Shayn Bowler - Owner at Utah Natural Meat, Fifth-Generation Farmer

Includes:

  • One pastured UNM chicken
  • Instructional booklet & recipes
  • Shayn's contact information for ongoing support

 

 

 

Beginning Broth & Beyond

THURSDAY, JUNE 28 at 6:30pm

No doubt you’ve heard the craze around bone broth. Everyone’s doing it, or should I say Everyone’s selling it? But unlike food fads that come and go, broth is a timeless home remedy for just about all that ails you. You can buy expensive broth supplements, powders and bottled broths, or you can come see what your grandma already knew and did for pennies a day.  Why is broth so good for you? What is the difference between bone broth and meat stock and when should you do which?  How much broth do you need to consume for therapeutic benefits? How do you make it? How do you store it? How do you get your family to even like it?

In this class, we will discuss all these things and more.  We will demonstrate different ways to cook broth with tools you already have at home.  We will talk about ways to build this into your busy routine so it doesn’t overwhelm you. We will talk about different ways to incorporate broth in your daily diet without getting bored of it.  And of course, there will be tastings!

You will go home with a pack of grass fed bones, enough to start a batch immediately.  You will get recipes and instructions to help you through your first batch and beyond.  You will have the tools to start healing and sealing your gut lining, saving hundreds of dollars a year, and improve the overall health of your family.

*Classes, products, and services are not in any way meant to replace or be taken as medical advice.  Lifestyle changes or dietary needs should always be discussed with a doctor.

Price: $25

Class Length: 60 minutes

Instructor: Kristin Whitaker - Certified Nutritional Therapist in training (NTI, late 2018), Owner at Little Purple Barn, Market Manager at UNM
 

Includes:

  • One package of UNM beef bones
  • One package of UNM pork bones
  • Instructional booklet & recipes
  • Samples & Taste-Testing
  • Kristin's contact information for ongoing support

Beginning Broth & Beyond - One Seat

 

 


Fowl Fundamentals: The How-To of Harvesting Poultry 

SATURDAY, JULY 14 at 1:00pm

(Currently 2 Seats Available)

Raising chickens & turkeys is one thing - then what comes next? Current poultry laws make it difficult to find someone to prepare your bird for the freezer, but this is something you CAN do yourself. Farmer Shayn will teach you a valuable skill that is quickly becoming lost in our day and age. This class will give you the hands on experience of harvesting poultry, using both larger equipment and simple tools you already own. He'll also show you how to break down a bird into parts, and you'll leave with a whole pastured chicken & organs ready to cook at home. (Please dress accordingly. Rubber boots are recommended.)

Price: $50

Class Length: 90 minutes

Instructor: Shayn Bowler - Owner at Utah Natural Meat, Fifth-Generation Farmer

Includes:

  • One pastured UNM chicken
  • Instructional booklet & recipes
  • Shayn's contact information for ongoing support

Fowl Fundamentals - One Seat