Paddock to Plate Butchery Workshop with Georgie Moleta

Join us at Higgenz Farm for a hands-on butchery workshop with Georgie Moleta - certified dual butcher and founder of Georgie Moleta Butcheress, based in Takaka, Golden Bay.

About the Workshop
Slaughter & dressing demonstration (optional)
For those who want the complete paddock to plate experience, Georgie can open the session with a slaughter and dressing demonstration on a farm animal. This is entirely optional - guests who prefer not to observe are fully accommodated.

This segment is made possible by Georgie's dual butcher certification, and is what makes this a genuinely farm-based experience.

Seam boning - leg of lamb or venison
Georgie will demonstrate and guide you through seam boning a leg of lamb, or venison if preferred. The technique is the same across species, so it's a transferable skill for working with any animal. We'll finish by pan-frying the seamed cuts so you can taste the results of your work.

Bone & roll a shoulder
Learn how to bone and roll a shoulder - a practical, impressive skill that produces a beautiful roast. Georgie will guide the group through the technique step by step.

Sausage making
Georgie arrives with mince already prepared and seasoning ready to go, so the focus is on filling and finishing using her sausage filler. You'll make your own sausages from start to finish and take them home.

This is a crowd favourite and highly hands-on - everyone gets involved.

Knife sharpening masterclass
To close the workshop, Georgie will run a quick but practical demonstration on how to sharpen knives correctly - one of the most overlooked and most valuable skills in the kitchen and at the butchery block.

What's Included
All tools and equipment provided by Georgie
Mince and seasoning prepared in advance
Take-home sausages you've made yourself
Shared lunch with local wine and beer
Just bring yourself and an appetite.

About Georgie Moleta
Georgie is one of the region's most skilled and versatile butchers, certified to process regulated meat, homekill, and wild game. She works on-farm to slaughter and process animals humanely, with a commitment to minimal stress and maximum sustainability.

Her philosophy is working "paddock to plate, as sustainably as possible". She also produces a range of artisan smallgoods, including flavoured sausages and specialty cuts.

Find Georgie at georgiemoletabutcheress.co.nz or @georgie_moleta_butcheress on Instagram.