In this workshop, Chicago Meat Collective condenses years of hands-on butchery instruction into a full day of learning, covering whole beef butchery focused on the loin and round primal. Staying true to our commitment to local sourcing, this class will feature grass-fed beef from two farms in Wisconsin.

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.

Class includes lunch by Chef Ethan Lim (Hermosa, Chicago), as well as snacks and refreshments (wine, beer, and N/A options) in the last hour. Students will take home a portion of the meat cut in class.

*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.