Students at a Missouri high school start their school day by hunting in the morning, then proceed to kill and cook animal carcasses.
At Maysville High School in Maysville, MO, family and consumer sciences teacher Amy Kanak and agriculture teacher Brandi Ellis are offering a Farm to Table class starting in 2022.
Students learn to hunt, dissect and identify animal organs, process harvested meat, and prepare it for cooking as part of programs offered by the Missouri Future Farmers of America (FFA) chapter.
“It forces them to step out of their comfort zone a little bit,” Ellis told the New York Times, adding that classes are importantt as Americans battle rising grocery bills.
The average American household spends $1,080 a month at the grocery store, and in the golden state of California, the average household splurges $297.72 a week.
Students at a Missouri high school start their school day by hunting in the morning, then proceed to kill and cook animal carcasses.
At Maysville High School in Maysville, family and consumer sciences teacher Amy Kanak and agriculture teacher Brandi Ellis are offering a farm to table class starting in 2022.
Students learn to hunt, dissect and identify animal organs, process harvested meat, and prepare it for cooking as part of programs offered by the Missouri Future Farmers of America (FFA) chapter.
As two years of rampant inflation take their toll on grocery budgets, the cost of food at home has risen 2.6 percent in the past 12 months, according to HelpAdvisor analysis of Household Pulse Survey data. US Census Households
If students know how to hunt and process a deer, which produces between 55 and 70 pounds of processed meat, or prepare a chicken, which on average represents 70 percent of the meat and skin of its original weight, they may have a much more affordable option.
Students at Maysville High School in Maysville, located an hour’s drive north of Kansas City, were already raising livestock, learning to hunt and helping their parents on their farms before enrolling in agriculture classes.
Garrett Bray, who was a senior in 2022, learned to hunt from his father and has been hunting since a young age.
Brendan Barton, a third-year student at the time, owned 17 breeding ewes, ten market lambs, two cows, two heifers, two butcher calves and three breeding pigs, as the school shared on Facebook.
In the new farm-to-table class, many students picked up a knife and made a cut for the first time as an important part of the process of understanding where their food comes from.
Family and consumer sciences professor Amy Kanak (left) and agriculture professor Brandi Ellis (right) have taught the course since 2022.
In the new farm-to-table class, many students picked up a knife and made a cut for the first time as an important part of the process of understanding where their food comes from.
In a class on animal reproduction, students were assigned the task of identifying each section of a real female reproductive tract.
In different class units, students were tasked with identifying animal organs, processing raw meat, and bringing it to the table.
Sometimes they learned safe hunting tips and embarked on early morning hunting trips before preparing the field and butchering the crop.
They also identified and palpated different parts of the reproductive tract, heart, lungs and other organs that they removed from the animals.
One specific class was dedicated to pork, as students broke down one side of pork into retail cuts, labeled it, and prepared it for cooking.
In photos shared on the school’s social media account, Sophia Redman, a freshman in 2022, can be seen holding a knife and made the initial cut on a deer.
Local residents and businesses also participate in the program: wholesalers donate their meat and farmers donate their livestock.
In different class units, students were tasked with identifying animal organs, processing raw meat, and bringing it to the table.
One specific class was dedicated to pork, as students broke down one side of pork into retail cuts, labeled it, and prepared it for cooking.
The students then learned how to butcher, pluck, and remove the organs and legs from the chickens before marinating them and placing them in the oven.
In December of last year, a neighbor called Ellis and asked him to donate his seven “overly aggressive” roosters to the program.
Later, students learned how to butcher, pluck, and remove the organs and legs from chickens before marinating them and placing them in the oven.
The school shared photos of children enjoying their meals, which included grilled chicken breast and chicken thighs.
Hyatt Processing, a local meat processing facility and wholesaler, donated pork for the school’s agricultural science classes.
Photos capture a dozen children breaking down the pork rack and slicing the meat before moving to the kitchen table and marinating it to make pork tenderloin.
Photos capture a dozen children breaking down the pork rack and slicing the meat before moving to the kitchen table and marinating it to make pork tenderloin.
Many students enrolled in the agriculture class at Maysville High School began working part-time at butcher shops, meat wholesalers, and local farms.
Kloie Wade, a 2021 sophomore, came to work at Hyatt Processing because of her experience in supervised agriculture, a required component of the FFA program. program.
In the facility where multiple giant beef carcasses were hanging, the young woman can be seen tenderizing the meat and packing ground beef with an apron.
‘She’s already learned how to wrap, tenderize, package burgers, clean the area and cut meat! “Her boss is impressed that she is willing to work and learn new skills,” the school said in a post.