Thanksgiving Bird Demo and FAQ (Zoom)
Nov
24
3:00 PM15:00

Thanksgiving Bird Demo and FAQ (Zoom)

The holidays are a busy time, so instead of having you come to us, we're coming to you! We'll be hosting a live Zoom session to demonstrate butchery techniques and methods of prepping your Thanksgiving bird (spatchcocking, parting, removing wishbone, trussing), and giving you an opportunity to ask all your questions. We will cover stock and gravy making and carving, and sharing favorite recipes and marinades. If you already have your bird and you want to follow along, we can help you troubleshoot. If you are bird-less, you'll have an opportunity to see how it's done and get your questions answered.

Zoom link will be sent once you have purchased your ticket.

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Basic Sausage Making
Dec
7
1:00 PM13:00

Basic Sausage Making

Join the Chicago Meat Collective in this hands-on class, where we will cover the basics of sausage making from sourcing the best meat and fat, to butchering, grinding, seasoning, and stuffing. Students will have the opportunity to get involved in every step of the process, and will also get to take home several pounds of fresh, hand-made sausage! Snacks, wine, and beer included!

This class will take place at the Hatchery in the Bayless Kitchen. We will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4 pm.

This class is limited to 8 attendees.

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Holiday Charcuterie - Rillettes, Pâté, and Terrines
Dec
14
1:00 PM13:00

Holiday Charcuterie - Rillettes, Pâté, and Terrines

Expand your kitchen skills and your picnic game by making your own charcuterie! This class will cover pork rillettes, duck liver pâté, and a country-style terrine.

We will walk you through making these simple but elegant charcuterie staples, from selecting the right cuts and trimming the livers to proper storage, plus how to serve these treats at your holiday party or give them as gifts!

This class will take place at the Hatchery in the Bayless Kitchen and will run approximately from 1pm to 4 pm.

This class is limited to 10 attendees.

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Whole Hog Butchery
Oct
26
1:00 PM13:00

Whole Hog Butchery

In this hands-on class we will break down half a hog muscle by muscle, discussing the cultural and culinary diversity that hogs offer. You’ll get to hand-cut pork chops, grind fresh ham, and learn to bone out a pig’s head! By the end of class, the students will have broken the pig down into cookable cuts including ribs, tenderloins, ham roasts, chops, and coppa. Each student will take home approximately 10-15 pounds of locally raised, pastured pork.

This class will take place at the Roof Crop (enter on Justine Street), and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4pm.

This class is limited to 8 attendees.

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Knife Skills for Hunters
Oct
12
1:00 PM13:00

Knife Skills for Hunters

Improve your knife skills and understanding of whole animal butchery this deer season! This class will combine hands-on whole animal butchery practice on lamb sourced from local farms with a Q&A with a hunting expert who can help translate our in-class experience to the in-the-field experience.

All participants will practice seam butchery and trimming technique to get the cleanest leg meat and shoulder roasts, learn how to bone out back straps, and work through the basics of sausage making. Lamb and venison are very similar, so we will source whole lamb and lamb legs to give you the hands-on practice you need. As in all our classes, we will provide knives to work with in class, but we encourage you to bring your hunting knives so we can discuss knife care, and the difference between our butchery knives and typical hunting knives.

Students take home their share of the meat butchered in class, and can expect to take home 10-15 pounds of fresh lamb!

This class takes place at the Hatchery. Maximum participants - 10 students.

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Beef Primal Series - Round
Sep
21
1:00 PM13:00

Beef Primal Series - Round

Join Chicago Meat Collective for a series on whole beef butchery. Over the course of three sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), finishing with the two middle primals (where you get your ribeye, tenderloin, and NY strip steaks!), and ending with the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this round class, you will see how we get the best cross cut beef shank, marrow bones, and how to find the best cuts for roast beef and tartare!

Enjoy a bite of grilled steak freshly cut off the primal, as well as wine, beer, and locally produced snacks. Each participant will take home a cut to grill and a pound of ground beef.

This class takes place at the Hatchery, class is limited to 12 participants.

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Beef Primal Series - Loin
Aug
24
1:00 PM13:00

Beef Primal Series - Loin

Join Chicago Meat Collective for a series on whole beef butchery. Over the course of four sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), followed by the rib, the loin, and finally the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this class focused on the loin primal, you'll see where we get flank steak, NY strip and Porterhouse, sirloin, and more!

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments from our favorite local purveyors. Each participant will take home a cut to grill and a pound of ground beef.

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Smoked Meats with Heffer BBQ
Aug
17
10:00 AM10:00

Smoked Meats with Heffer BBQ

The Chicago Meat Collective is teaming up with Shawn Smith and Mike Shaker at Heffer BBQ to (finally!) bring you a class on smoked meats! Shawn and Mike will talk through fire building and maintenance, different styles of smokers (from their massive offset smoker used for the restaurant, to home-style smokers like the Weber Smokey Mountain, plus why Green Eggs are overrated!), and walk through the diverse offerings on Heffer BBQ's menu.

Class will include detailed demonstration of trimming and prepping a variety of cuts for the smoker, discussion and demonstration of how to maintain heat and proper airflow in different styles of smokers, a tasting of some of Heffer's offerings, and a drink ticket to cash in at Whiner Beer for each participant.

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Driftless Weekend
Aug
10
to Aug 11

Driftless Weekend

Immerse yourself in an educational, interactive weekend celebrating the lush Driftless region of Wisconsin! Guided by McCullough of the CMC and featuring several local producers and their delicious products, this experience will include:

  • A tour of Mastodon Valley Farm, run by Peter Allen, an ecologist-turned-farmer who is raising cattle regeneratively on grass pastures.

  • A tour of local USDA certified slaughterhouse Nordik Meats, including witnessing the slaughter process (optional).

  • A tour of Wisconsin's biggest homestead sheep dairy, Hidden Springs Creamery, plus cheese tasting and a lunch featuring their lamb.

  • Tour of commercial salumi facility utilized by Driftless Provisions to produce their delicious array of cured meats, plus a tasting.

  • Butchery demonstration by McCullough featuring locally raised meat.

  • A take-home box featuring the best of the region, including local beer, cheese, meat, and more!

Participants will spend time with farmers and processors that engage with their environment and each other to create the most sustainable, tasty, and nutritious products, reflecting the special ecology of this unique region. They represent vital parts of a complex supply chain and local economy that is still growing, and they will share their understanding of how thoughtfully managed livestock can provide us with incredible nutrition while improving soils, creating jobs, and adding to their region's cuisine and identity.

The itinerary will begin at 9am on Saturday 08/10 and will include lunch and dinner on Saturday. On Sunday 08/11, we will start a bit later in the morning, and the day will include a substantial lunch in the early afternoon. All other meals, as well as lodging and transportation, are the responsibility of the participants.

Viroqua has several hotels including The Hotel Fortney, the Viroqua Heritage Inn, and the Tobacco Warehouse Inn, and there are stays in the broader region available on (for example, via Airbnb). The region is a popular summer destination, and we recommend finding lodging ASAP.

View the full itinerary here.

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Basic Fish Butchery + Shrimp Cocktail!
Aug
3
1:00 PM13:00

Basic Fish Butchery + Shrimp Cocktail!

Gain confidence in both filet-ing and cooking fish in our basic fish butchery class!

Each student will break down and take home a whole fish, learning the best technique to filet, as well as how to utilize each part of the fish. Students will also take home a pair of pin-bone tweezers, in addition to the whole fish they break down in class. Class will end with a cooking demonstration for how to nail the perfect cook on a fresh filet of fish every time. Plus, learn how to shop for, clean, and prepare shrimp for a perfect shrimp cocktail.

This class will take place in the CMC home studio, and we will end the class by sharing some shrimp cocktail, fish we cook in class, as well as wine and beer. Class will run approximately from 1pm to 4 pm.

This class is limited to 8 attendees.

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Picnic Charcuterie - Rillettes, Pâté, and Terrines
Jul
27
1:00 PM13:00

Picnic Charcuterie - Rillettes, Pâté, and Terrines

Expand your kitchen skills and your picnic game by making your own charcuterie! This class will cover pork rillettes, duck liver pâté, and a country-style terrine.

We will walk you through making these simple but elegant charcuterie staples, from selecting the right cuts and trimming the livers to proper storage, plus how to serve these treats at your next picnic or dinner party! Wines for class will be selected and introduced by Randall of Loci Wines. Class will end with a light meal of charcuterie, bread, and cheese accompanied by Randall’s selected wines.

This class will take place in the CMC home studio and will run approximately from 1pm to 4 pm.

This class is limited to 10 attendees.

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Whole Hog Butchery
Jul
20
1:00 PM13:00

Whole Hog Butchery

In this hands-on class we will break down half a hog muscle by muscle, discussing the cultural and culinary diversity that hogs offer. You’ll get to hand-cut pork chops, grind fresh ham, and learn to bone out a pig’s head! By the end of class, the students will have broken the pig down into cookable cuts including ribs, tenderloins, ham roasts, chops, and coppa. Each student will take home approximately 10-15 pounds of locally raised, pastured pork.

This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4:30 pm.

This class is limited to 6 attendees.

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Sausage Making 2.0
Jul
13
1:00 PM13:00

Sausage Making 2.0

In this Sausage Making 2.0, you will learn how to work with different proteins, different grind sizes, and different casing sizes. We’ll practice folding nuts, cheese, and other delicious mix-ins to a variety of sausage mixtures, opening a world of flavors and textures beyond your classic brat or spicy Italian link. Learn to form kebabs, make a basic summer sausage, and more! Students will have the opportunity to get involved in every step of the process, and will also get to take home several pounds of fresh, hand-made sausage! Students are encouraged to take our Basic Sausage Making class before enrolling in Sausage Making 2.0, but this class is open to all levels of experience.

This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 3:30 pm.

This class is limited to 8 attendees.

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All About Ribeye at Elawa Farm
Jul
7
12:30 PM12:30

All About Ribeye at Elawa Farm

Join us at Elawa farm for a hands-on, deep dive into all things ribeye. The ribeye represents all the indulgence and decadence we crave when we think of red meat.  In this class we will explore everything that the ribeye has to offer by taking students through the entire rib section muscle by muscle. From shoulder end to loin end, from standing rib roast to 1” steak, from spinalis dorsi to deckle, we will demonstrate the many ways to break down a rib section, while touching on best cooking methods and helpful vocabulary for ordering exactly what you want from your local butcher.

This class will feature a rib subprimal breakdown, a cooking demonstration, and a steak tasting with wine. Class participants will each take home part of the ribeye.

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Beef Primal Series - Rib
Jul
6
1:00 PM13:00

Beef Primal Series - Rib

The second session in our beef primal series features the rib.

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this class focused on the rib primal, you'll see where we get skirt steaks, ribeyes, spinalis dorsi, and more!

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments from our favorite local purveyors. Each participant will take home a cut to grill and a pound of ground beef.

This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 3:40 pm.

This class is limited to 10 attendees.

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Basic Sausage Making
Jun
29
1:00 PM13:00

Basic Sausage Making

Join the Chicago Meat Collective in this hands-on class, where we will cover the basics of sausage making from sourcing the best meat and fat, to butchering, grinding, seasoning, and stuffing. Students will have the opportunity to get involved in every step of the process, and will also get to take home several pounds of fresh, hand-made sausage! Snacks, wine, and beer included!

This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 3:30 pm.

This class is limited to 8 attendees.

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All About Beef Tartare
Jun
25
6:00 PM18:00

All About Beef Tartare

  • 111 S OAKLEY BLVD CHICAGO United States (map)
  • Google Calendar ICS

Join us for an evening of working through all things beef tartare including sourcing, cut selection, technique, and flavor combinations ranging from the traditional to the more creative. High quality beef is the starting point of this classic dish, and execution is everything. Learn these tools and gain the confidence to make restaurant quality beef tartare at home, any day of the week.

This class will include hands-on knife work, mixing, playing with a wide range of flavors and ingredients, and wine pairings by Em Scher, wine director at Elske. To finish class, we'll enjoy the fruits of our labor with a light meal of tartare, cheese, good bread, and wines selected by Em.

This class will take place in the CMC home studio, from 6pm to approximately 8pm.

Class is limited to 12 attendees.

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Hands-On Chicken Butchery
Jun
22
1:00 PM13:00

Hands-On Chicken Butchery

Breaking down poultry might be one of the most useful skills a home cook can learn. In this class we will learn several ways to break down a chicken, including spatchcocking and boning out legs and breasts. This is a hands-on class, and each participant will have the opportunity to practice on their own bird and take it home to cook. We will cover broth and stock making, roasting technique, carving, and will culminate in a cooking demonstration. By the end, you will have all the skills and knowledge you need to buy whole chickens and quit your boneless skinless chicken breast habit for good!

This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 3:30 pm.

This class is limited to 8 attendees.

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Burger Night with Ethan of Cellar Door Provisions
Jun
17
6:00 PM18:00

Burger Night with Ethan of Cellar Door Provisions

Join us at Cellar Door Provisions to celebrate one of the most distinctive burgers on restaurant menus right now!

The CMC is bringing some local beef to the table, while Ethan, chef/owner of Cellar Door Provisions will share the how and why behind his take on one of America’s favorite foods, the burger. We will cut, trim, and grind beef fresh from a local farm (the beef will come from the chuck that we break down in class the weekend before, so take both classes if you want the butcher block to table experience!), and Ethan will take us through this burger step by step.

Class includes burgers for all, plus a glass of natural wine (some provided in class, BYO is also an option and neighboring Diversey Wines is open until 6pm).

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Beef Primal Series - Chuck
Jun
15
1:00 PM13:00

Beef Primal Series - Chuck

  • 111 S OAKLEY BLVD CHICAGO United States (map)
  • Google Calendar ICS

Tackling a whole beef carcass is a serious task, even for a seasoned butcher. Over the course of four sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), followed by the rib, the loin, and finally the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this chuck class, you will see how we cut the meatiest short ribs, where the brisket comes from, and how to find the most tender steaks on this hard working primal.

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments from our favorite local purveyors. Each participant will take home a cut to grill and a pound of ground beef. This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4:30 pm.

This class is limited to 10 attendees.

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Basic Fish Butchery at Elawa Farm
Apr
28
12:30 PM12:30

Basic Fish Butchery at Elawa Farm

We are coming back to Elawa Farm to offer a hands-on fish butchery class!

Need ideas on how to breakdown and prepare fish? In this hands-on class, you will learn to breakdown a whole fish. McCullough will then cover portioning, preserving, and fish cookery. Class will end with a cooking demonstration for how to nail the perfect cook on a fresh filet of fish every time. Students will take the whole fish they break down in class. Wine, beer, and lights snacks will be included in addition to the fish we prepare and sample in class.

Sold Out

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Basic Sausage Making
Apr
27
2:30 PM14:30

Basic Sausage Making

Join the Chicago Meat Collective in this hands-on class, where we will cover the basics of sausage making from sourcing the best meat and fat, to butchering, grinding, seasoning, and stuffing. Students will have the opportunity to get involved in every step of the process, and will also get to take home several pounds of fresh, hand-made sausage!

This class will take place at Guild Row, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 2:30 pm to 5:30 pm.

Sold Out

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Whole Hog Butchery
Apr
20
2:30 PM14:30

Whole Hog Butchery

In this three hour, hands-on class we will break down half a hog muscle by muscle, discussing the cultural and culinary diversity that hogs offer. You’ll get to hand-cut pork chops, grind fresh ham, and learn to bone out a pig’s head! By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas, and each student will take home approximately 10-15 pounds of locally raised, pastured pork. This class will take place at Guild Row, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 2:30 pm to 5:30 pm.

This class is limited to 6 attendees. We may ask for disclosure of symptoms, exposure, or vaccination status prior to the event.

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Butchery Workshop and Shop-Up
Apr
14
2:00 PM14:00

Butchery Workshop and Shop-Up

Combining the CMC’s two favorite things - connecting you with the best local meat and teaching out how to cut it - we bring you the workshop/shop-up!

What you can expect:

  • Butchery demo working on locally sourced beef (Willow Creek Ranch, grass-fed and finished) and pork (and maybe other proteins, like lamb and poultry!).

  • Opportunities to get hands-on and practice trimming, portion cutting, assist with sausage making, and more!

  • Pop-up butcher shop - everything produced in the workshop is for sale! All meat will be cut from whole carcasses or subprimals, fresh, never frozen, locally sourced by the CMC.

  • Yummy extras like beef jerky for purchase!

  • Participation is optional - you can come shop and watch, or you can throw some gloves on and join in the fun. CMC will provide aprons and knives.

  • A portion of the meat will be packed, frozen, and donated directly to the Breakthrough Urban Ministries food pantry.

Hosted by Guild Row. This event runs from 2pm-7pm, and will include snacks and drinks.

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Duck Butchery and Confit
Apr
13
2:30 PM14:30

Duck Butchery and Confit

Locally raised duck from Vintage Meadows in Goshen, IN is the star of this class focused on duck butchery and the traditional French preservation technique, confit.

We'll start with whole ducks, work through breaking them down as a team, and talk through the ratios, aromatics, tips, and tricks for a perfect confit. Finish class with a confit tasting, accompanied by wine and some duck fat fried potatoes. Participants will take home some duck parts, duck fat, and seasoning mix to make their own confit.

This class will take place at Guild Row 2:30pm to 5:30pm. Class is limited to 10 participants.

Sold Out

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Basic Fish Butchery
Apr
7
2:30 PM14:30

Basic Fish Butchery

Gain confidence in both filet-ing and cooking fish in our basic fish butchery class!

Each student will break down and take home a whole fish, learning the best technique to filet, as well as how to utilize each part of the fish. Students will also take home a pair of pin-bone tweezers, in addition to the whole fish they break down in class. Class will end with a cooking demonstration for how to nail the perfect cook on a fresh filet of fish every time.

Wine, beer, and lights snacks will be included in addition to the fish we prepare and sample in class. Class size is limited to eight people. Class hosted by Guild Row.

Sold Out

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Beef Primal Series - Round
Mar
30
2:30 PM14:30

Beef Primal Series - Round

Join Chicago Meat Collective for a series on whole beef butchery. Over the course of three sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), finishing with the two middle primals (where you get your ribeye, tenderloin, and NY strip steaks!), and ending with the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this round class, you will see how we get the best cross cut beef shank, marrow bones, and how to find the best cuts for roast beef and tartare!

Enjoy a bite of grilled steak freshly cut off the primal, as well as wine, beer, and locally produced snacks. Each participant will take home a cut to grill and a pound of ground beef.

This class takes place at Guild Row, class is limited to 12 participants.

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Whole Lamb Butchery
Mar
16
2:00 PM14:00

Whole Lamb Butchery

In this three hour, hands-on class we will break down a whole lamb muscle by muscle. You’ll get to hand-cut lamb chops, grind fresh lamb, and learn where all your favorite cuts come from. By the end of class, the students will have broken the lamb down into cookable cuts like shoulder roasts, leg of lamb, and loin chops. Each student will take home approximately 5-10 pounds of locally raised, pastured lamb. We will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 2:30 pm to 5:30 pm.

This class is hosted by Guild Row. Class is limited to 8 attendees.

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Beef Primal Series - Loin
Mar
3
12:30 PM12:30

Beef Primal Series - Loin

Join Chicago Meat Collective in collaboration with Cut Once for a series on whole beef butchery. Over the course of four sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), followed by the rib, the loin, and finally the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this class focused on the loin primal, you'll see where we get flank steak, NY strip and Porterhouse, sirloin, and more!

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments from our favorite local purveyors. Each participant will take home a cut to grill and a pound of ground beef.

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Hands-On Chicken Butchery  at Elawa Farm
Feb
25
12:30 PM12:30

Hands-On Chicken Butchery at Elawa Farm

We are teaming up with Elawa Farm again to bring another class to Lake Forest.

Breaking down poultry might be one of the most useful skills a home cook can learn. In this class we will learn several ways to break down a chicken, including spatchcocking and boning out legs and breasts. This is a hands-on class, and each participant will have the opportunity to practice on their own bird and take it home to cook. We will cover broth and stock making, roasting technique, carving, and will culminate in a cooking demonstration. By the end, you will have all the skills and knowledge you need to buy whole chickens and quit your boneless skinless chicken breast habit for good!

This class will take place at Elawa Farm. Class will run approximately from 2pm to 4pm.

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Whole Hog Butchery
Feb
18
2:30 PM14:30

Whole Hog Butchery

In this three hour, hands-on class we will break down half a hog muscle by muscle, discussing the cultural and culinary diversity that hogs offer. You’ll get to hand-cut pork chops, grind fresh ham, and learn to bone out a pig’s head! By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas, and each student will take home approximately 10-15 pounds of locally raised, pastured pork. This class will take place at Guild Row, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 2:30 pm to 5:30 pm.

This class is limited to 6 attendees. We may ask for disclosure of symptoms, exposure, or vaccination status prior to the event.

Sold Out

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Introduction to Curing Meat
Feb
17
1:00 PM13:00

Introduction to Curing Meat

Simply elevated, driven by the quality of the meat and the age old tools of salt and time, cured meat is a deeply satisfying thing to make at home. In this class, we will demonstrate and discuss all the elements that go into successfully making some simple cured meats at home, from choosing your meat, determining how much and how long to salt it, and configuring a clean and effective space to hang your salumi.

Class will include a salami tasting, an interactive demonstration of whole muscle and salami techniques, as well as some natural wine.

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Beef Primal Series - Rib
Feb
11
2:30 PM14:30

Beef Primal Series - Rib

Join Chicago Meat Collective in collaboration with Cut Once for a series on whole beef butchery. Over the course of four sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), followed by the rib, the loin, and finally the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this class focused on the rib primal, you'll see where we get skirt steaks, ribeyes, spinalis dorsi, and more!

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments from our favorite local purveyors. Each participant will take home a cut to grill and a pound of ground beef.

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