Learn how to butcher beef from butchery master Ryan Farr. Ryan will cover a range of topics and skills, including butchery, sausage making, various cooking techniques, proper storage and more. Classes are small, hands-on and appropriate for all levels.
Most butchery classes include large (ok, huge) take-home portions of meat! The portions are vacuum sealed and labeled for easy storage and handling.
This class is appropriate for complete beginners and intermediate butcherers. Five students will spend up to five hours at the 4505 Meats production kitchen working with a forequarter beef.
Students Go Home With
The 4505 Meats production kitchen is in Hayes Valley. Buy your class tickets to get directions.