Class Type: Demonstration

Take Home: At least the 3lbs of pork cuts!

Come meet our team and learn all about animal breakdowns! This demonstration at our downtown butcher shop will teach you everything you need to know! Tickets are available with and without alcohol included. Alcohol includes 3-4 different varieties of beer and wine. Class sizes are limited to 6 attendees.

Join us as we break down an entire side of pork and discuss the customs and techniques of whole animal butchery! The art of butchery has evolved through the years, bending to the needs and customs of the world’s many cultures, while remaining remarkably rooted in tradition. At this class, we will continue the storied practice of actually knowing where our meat comes from. You’ll also take home at least the 3lbs of pork cuts!

What makes meat meat? Why are some cuts tough while others tender? How does this affect flavor and what is the connection to cooking temperatures? Why use that knife rather than this one? All great questions! As we demonstrate the techniques we use to both hang and table break a side of pork, we will discuss:

Tools and Techniques

1. Seam breaking (what is it?)
2. Hang vs table breaking
3. Types of knives and grip styles
4. Handsaw use
5. Tying with butchers twine

The basics of Pork

1. What it is and its characteristics (flesh vs meat)
2. Muscle structure: muscle fibers, types of proteins
3. Connective tissue (collagen, fat, and bone)
4. What makes pork different than beef and lamb (why do we “cure” pork and “dry-age” beef?)

We love talking meat! Please come and start (or continue) a conversation!

BEEF BREAKDOWN CLASS

Class Type: Demonstration

Take Home: At least the 3lbs of beef cuts!

Come meet our team and learn all about animal breakdowns! This demonstration at our downtown butcher shop will teach you everything you need to know! Tickets are available with and without alcohol included. Alcohol includes 3-4 different varieties of beer and wine. Class sizes are limited to 6 attendees.

Join us as we break down an entire quarter of beef and discuss the customs and techniques of whole animal butchery! The art of butchery has evolved through the years, bending to the needs and customs of the world's many cultures, while remaining remarkably rooted in tradition. At this class, we will continue the storied practice of actually knowing where our meat comes from. You'll also take home at least the 3lbs of beef cuts!

What makes meat meat? Why are some cuts tough while others tender? How does this affect flavor and what is the connection to cooking temperatures? Why use that knife rather than this one? All great questions! As we demonstrate the techniques we use to both hang and table break a quarter of beef, we will discuss:

Tools and Techniques:

• Seam breaking (what is it?)
• Hang vs table breaking
• Types of knives and grip styles
• Handsaw use
• Tying with butchers twine

The basics of Beef:

• What it is and its characteristics (flesh vs meat)
• Muscle structure: muscle fibers, types of proteins
• Connective tissue (collagen, fat, and bone)
• What makes beef different than pork and lamb (why do we “cure” pork and “dry-age” beef?)

We love talking meat! Please come and start (or continue) a conversation!

All events are at our Butcher Shop in Boston’s South End, at 316 Shawmut Avenue.

SAUSAGE MAKING CLASS

Class Type: Hands on

Take Home: All the sausage you make!

Come meet our team and learn how to make your own sausages from our pasture-raised pork! This hands on class at our downtown butcher shop will teach you everything you need to know! Tickets are available with and without alcohol included. Alcohol includes 3-4 different varieties of beer and wine. Class sizes are limited to 4-6 attendees.

Whole animal butchery is grounded in the idea of using every last bit of the animal (that is edible) in order to fully honor the animal we are preparing. Sausage making is a fundamental part of this practice! Through the process of trimming, seasoning, grinding, mixing, and stuffing, a skilled butcher can turn under-utilized pieces of pork into a prized delicacy. When creating sausage with your own hands, there is no reason to wonder (or hide) how the sausage gets made!

During this hands-on class, each participant will get to know this tradition. We will be discussing:

Tools and Techniques

1. Types of sausage casings
2. Types of dyes and blades
3. Twine
4. Stuffing sausage
5. Grinding
6. Sausage poking

Basics of Sausage

1. What it is and why make it
2. Types and styles (course vs fine, loose vs springy)
3. Muscle structure (tender vs tough, why use pork)
4. Types of fats (why use one and not the other)
5. Emulsifications (and temperature)

Each member of the class will be

1. Seasoning meat (pre-cut by our butcher staff) by hand
2. Using a grinder
3. Emulsifying their own sausage by hand
4. Using a sausage stuffer to “case” (putting the ground meat into a pork intestine) their emulsified pork mix
5. Linking and tying there cased sausages into recognizable sausage links