Pork 101: Butchering Demo and Tasting with Marbled Meat Shop
Apr
27
6:30 PM18:30

Pork 101: Butchering Demo and Tasting with Marbled Meat Shop

The Marbled Meat Shop education program has been developed to help our customer, and any other meat-curious individuals, understand how we source, process and prepare the quality ingredients we bring in to our shop. As a whole-animal butcher shop, we work hard to educate our customers at the counter on the varieties of cuts, preparations. We believe it is important for consumers to have a full understanding of the potential in every cut, not just the most popular (and most expensive) ones. These classes are an extension of those over-the-counter conversations. Students will get a closer look at whole-animal breakdown and will be able to ask questions and taste cuts in the moment. 

Marbled students will learn, in a small class environment, the processes that take place on the farm, in the slaughterhouse, behind the butcher counter, and in our test kitchens. We believe participants will leave feeling confident at the counter and in their kitchen after completing these courses.


• Full hog breakdown: Side 1 - full demo and instruction. Side 2 - alternative breakdown methods and Q&A. 
• Learn how to skin, seam and debone primal cuts. 
• Learn how to cut/tie roasts. 
• Learn whole animal utilizilization from breakdown to kitchen preparation.
• Meat snacks! We'll cook up cuts as we're breaking it down, giving you a full understanding of the different parts, textures and flavors of each section of the pig.
• Tips Card - for ordering, preparing and serving your favorite cuts.
• Utilization card - cut charts showing how each section of pig can be cooked.
• Recipe card - a few suggested recipes from our staff of chefs utilizing some of the cuts we discussed.
• Students will take home various cuts to prepare and cook using their learned techniques ($30 value).
• Snacks included. This event is BYOB.  

**Notepads are highly suggested.

Class starts promptly at 6:30 PM. Please arrive by 6:00 PM.

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Chicken 101: Butchering Demo and Tasting with Marbled Meat Shop
Apr
6
6:30 PM18:30

Chicken 101: Butchering Demo and Tasting with Marbled Meat Shop

Marbled students will learn, in a small class environment, the processes that take place on the farm, in the slaughterhouse, behind the butcher counter, and in our test kitchens. We believe participants will leave feeling confident at the counter and in their kitchen after completing these courses.

This event is hand on. Each student will get to work with 2 whole chickens that they will take home.

• Various styles and techniques of utilizing whole chickens.
• Learn how to skin and debone whole chickens with minimal waste. 
• Tips on cooking techniques: roasting, grilling, stewing, grinding, etc.
• Discussion on brining vs dry rubs
• Tips on cooking temperatures.
• Recipe card - a few suggested recipes from our staff.
• Meat snacks! We'll cook up as we're breaking it down, giving you a full understanding of the different parts, textures and flavors of each section of the chicken.
• This event is BYOB.

**Notepads are highly suggested.

Class starts promptly at 6:30 PM. Please arrive by 6:00 PM.

TICKETS

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Sausage 101 with Marbled Meat Shop
Mar
16
6:30 PM18:30

Sausage 101 with Marbled Meat Shop

Students will learn, in a small class environment, the process that takes place after our whole animal breakdown through final sausage production (stay tuned for another Pork 101 Butchering Class date TBA). We believe participants will leave feeling confident at the counter and in their kitchen after completing these courses.

This class will be hands-on using high quality ingredients to create a few styles of sausage using select techniques. You will be taught, in detail, how we utilize heritage pork to result in juicy and snappy links! 

We will cover the following: 
- What cuts and fats make the best sausage
- Fat to lean ratio
- Spice selection, handling and blending
- Mixing and binding techniques
- Safe working temperatures
- Varieties, handling, and storage of sausage casing
- Stuffing and twisting - techniques and tips
- Binding agents, additives, natural preservatives
- Nitrates, nitrites, cured, uncured - we'll cover
- Shelf life, oxidation, spoilage
- Selecting and care of equipment for home use 

We will be tasting the sausages we create as well as some other house favorites. This event is BYOB. 
Students will take home a few pounds of various sausages to impress their family and friends!

*The sausage we will be making will be pork using pork casing

**Notepads are highly suggested.

Class starts promptly at 6:30 PM. Please arrive by 6:00 PM.

TICKETS

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