In this workshop, Chicago Meat Collective condenses years of hands-on butchery instruction into a full day of learning, covering whole beef butchery, a range of steaks from the familiar steakhouse cuts to the unexpected gems from the leg and shoulder, as well as insights into BBQ from an experienced professional.

This workshop is a deep dive for food lovers, aspiring chefs, farmers, butchers, homesteaders, and anyone who’s seeking an integral understanding of where their food comes from.

*We will be offering one fully funded spot at this workshop to a culinary industry worker, culinary student or mentee. If you qualify and you'd like to be entered in the giveaway, email mccullough@chicagomeatcollective.com. Include information about your current employment or enrollment.

Class details:
Arrive at 9am. The workshop begins with a hands-on whole beef butchery session, in which students will learn seam butchery technique, hand-saw technique, and more.
Around 11, we will have a cooking demo, ending in lunch prepared with the beef we worked with in our morning session.
Class will recommence around 1pm after our lunch break, and we'll deep dive into steaks and BBQ technique.

The workshop will end with a selection of charcuterie and cheese, along with wine, beer, and other refreshments.

Students will take home ~10 pounds of fresh, freezer-wrapped local beef, along with worksheets and recipes.