• Watch Professional Chef break down the meat step by step.  
• Includes extensive video modules and companion e-book
• Replay of LIVE webinar with CHEF Michael Answering Top Questions
• See ALL the tools you may want/need to experience a smooth operation on a budget. 
• Discover how to prepare delicious dishes from head to tail (literally;)  
• Learn how to stay safe (and sharp) with knife handling lessons. 

Chef Michael Murray is the chef owner of West Michigan Provisions LLC, a chef driven, artisan pasta and specialty foods company, he is an ACF Certified Executive Chef (CEC) and has worked as a culinary professional in restaurants, hotels and private country club dining. His craft has been honed at notable properties including BluePointe (Atlanta, GA), Grand Hotel (Mackinac Island, MI) and Sleepy Hollow Country Club (Scarborough, NY). His style has developed within a traditional culinary background of American and classical European training with a strong understanding of international flavors. Chef Murray has progressively integrated local farm relationships including, organic/biodynamic produce, whole animal fabrication and preservation. Some of these activities are shared through Part-Time Permies YouTube Channel and website in collaboration with Cyndy Murray. Cyndy and Michael Murray maintain Part-Time Permies YouTube channel and website focused on all things food, foraged, growing, cooking and homesteading. Truly full-time professionals on a part-time schedule working to create a permaculture garden/homestead model that includes family pets and a small chicken flock. We share our on-going learning through activities and adventures both instructional and whimsical. Regular topics on food, intersecting with science and nutrition, permaculture projects, and the yields of our harvest in cooking, preserving, butchering and charcuterie. A weekly live YouTube show on Sunday evening recaps current activities including Foraged Food Friday and Ask the Chef discussions with open participant interactions.  

VIDEO LESSON PLAN:

• Introduction to Pig Butchery  
• Killing and Bleeding Out Your Hog 
• Properly Scalding and Scraping Hair  
• Gutting your Hog for Butchery  
• Breaking Down the Individual Cuts  
• Sausage / Bacon  
• Collecting the “Exotics” (Head, organs, tail, feet etc..) 
• Delicious Recipes and Cooking Demos 

RIGHT NOW: Get the ENTIRE “Art of Pig Butchery Master Class” FREE when you subscribe for a year of my DIY Abundance Member Area (Premium). 

DIY ABUNDANCE PREMIUM ANNUAL INCLUDES:

• The Art of Pig, Chicken and Beef Butchery, Plus Gardening and Orchard Classes.  
• LIVE Q&A W&binars every 1st and 3rd Sunday 
• Unlimited Text Access to Justin 
• Nearly 200 “How To” videos on permaculture, chickens, gardening and more. 
• Private Facebook Forum community of like-minded folks. 
• Discounts to tool and supply companies like Premiere 1 Fencing.  
• Access to Permaculture Chickens Feature Film and Great American Farm Tour Feature Film