What Can You Do at Feral?

Feral is a fully-equipped, full-service workspace and kitchen for anyone who wants to butcher and process their own game or meats.  Butchering, grinding, sausage-making, stock-making, and packaging are all facilitated.  We have a reference library on hand and basic recipes available, such as:

  • Breakfast sausage
  • Summer sausage
  • Smoked sausage
  • Italian sausage
  • Chorizo
  • Feral hog, Turkey, Venison Broth


Culinary Hunts
Saturday night-Sunday morning guided  hunt at Bar W Ranch in Calvert, TX
3 butchering sessions at Feral in Austin, TX

One-on-one Instruction Session
Butchering: $200
Sausage-making: $150

End-to-end Processing Package (without Instruction)
$200 includes four, 4-hour sessions to process one animal.
One visit for butchering
· Two visits for sausage-making and/or specialty work
· One visit for stock preparation
(time spent cooking stock or using the smoker will not be charged.)

Hourly Workspace Rates
Begin at $25/hour for workspace and equipment use. We’ll do the dishes and general clean up for you. We’re always available to assist you with general questions. However, if you are new to the process and would like to have personal guidance throughout, please consider a one-on-one instruction session.

Please contact us about our need-based sliding scale.


Use of the following is included in all rental rates:

  • Meat grinder
  • Meat mixer
  • Sausage stuffer
  • Meat slicer
  • Vacuum sealer
  • Stove
  • Convection oven
  • Refrigerator/Freezer (short term use)
  • Large stainless work tables
  • Digital electric smoker
  • Knives, cutting boards, and general kitchen supplies

How it Works
  • Reserve your workspace. Call us in advance (if butchering, call in advance of your hunt) to reserve a space at no cost – 512.983.3023. Sessions begin at 2PM on Sundays. Saturday hours may be available with advance request.
  • Complete a 15 minute kitchen orientation either in advance or on the day of your session.
  • Plan your session:
    ∗ Are you butchering? Plan what cuts you’d like to have and consider portioning.
    ∗ Making sausage? Select your recipe, ensure your meat is somewhat thawed prior to your session, obtain any supplies.
    ∗ Cooking stock? Select your recipe and consider timing.
  • Get your sausage casings, fatback, spices, ingredients, etc.
    ***All ingredients must be gluten free! When in doubt, ask us.
  • All animals must have been properly stored prior to arrival. There should be no hair, hooves, or head (unless previously skinned and ready for processing).
  • Show up dressed for the job.