Looking to learn a little more about whole-animal butchery?

You’re in luck – Butcher & Larder is once again offering small group classes! A unique activity for friends and family (especially during the holiday season!), these classes are an opportunity to hang with our butchers and learn some invaluable information about specific cuts and butchery, all while doing some serious snacking & sipping.

From class size, to duration, to content – we are willing to customize to your liking to make this a memorable experience for you! Please reach out to our Head Butcher Jake Calthorpe to schedule a time, date and plan.

To book, email: jacob@localfoods.com

We request that you schedule your class within 2 months of reaching out.

 

General Information

All classes will include complimentary beer and wine, cheese & house-made charcuterie, cooked samples of the cuts, and each guest will take home ground protein as well as a high end steak or chop, depending on the class. Guests will leave with an understanding of whole animal butchery, the importance (in terms of quality and flavor!) of ethically, sustainably, and locally sourced meat, as well as a greater sense of how to butcher an animal, and what each cut offers to the plate. 

Class Size: Minimum of 5 and maximum of 10 individuals per class.

 

Hog Class

In this class, not only will our butcher walk you through a half hog breakdown, but you can choose between cooking and sampling the high end cuts, curing and tasting house-made bacon and ham, or seasoning, casing, linking, and cooking fresh sausage. 

  • Cut Highlights: Coppa, Rib Chop, Porterhouse Chop, Sirloin, Deli Meat
Price: $120/head

Beef Class

In these classes, our butcher will take guests through a full breakdown of a beef shoulder, the back leg, or the high end cuts in the rib and loin sections. Guests will have the opportunity to try cooked samples of each of the breakdowns.

  • Cut Highlights: Teres Major, Paleron, Spider, Merlan, Ribeye, Strip, and Sirloin
Price: $150/head

Lamb Class

In this class, our butcher will take guests through a full lamb breakdown, along with cooked samples from its distinctive parts. 

  • Cut Highlights: Rack, Loin, Sirloin
Price: $150/head

Please reach out to our Head Butcher Jake Calthorpe to schedule a time, date and plan. We request that you schedule your class within 2 months of reaching out.

To book, email: jacob@localfoods.com

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