Our butchery classes are hands-on, small-group sessions led by the same folks who work the counter every day. Learn knife safety, how to break down a chicken, tie a roast, or stuff your own sausage.
Classes run on select Saturday mornings and occasional weeknight demos. Sarah posts new dates on our events calendar as they are confirmed.
What you will learn
Every session is built around doing the work yourself—not watching from the back row. We provide the meat, tools, and take-home notes.
- Knife skills and safe workstation habits
- Poultry breakdown and roast tying
- Sausage grinding, seasoning, and stuffing
- Occasional whole-animal demos
Who should sign up
All skill levels are welcome. Home cooks who want better kitchen confidence, hunters looking to understand their harvest, and curious food lovers all fit at the same table. Bring an apron and curiosity—we handle the rest.
How to reserve a spot
Check the events calendar for upcoming dates, then call or stop in to reserve. Class sizes stay small on purpose so everyone gets time at the block.