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!!2026 Meat Education!!We are happy to share our class line-up for 2026! Don’t just geek out on Tik-Tok, see it IRL with professionals.
We’ve switched up our offerings this year to focus on demo classes. First Pork, Second Beef. This two part series can be enjoyed as a one-off, or in tandem. Both will occur on Friday afternoons.
Demo classes allow not only for a behind the scenes experience at a USDA inspected butcher shop, but also the opportunity to get answers to all your questions as an expert butcher goes through the process step by step of breaking down a carcass. Classes are by reservation only.
Please make sure to sign up early to reserve your spot. Or give someone the gift of a meat class. Class sizes are limited so each student gets plenty of attention. Everyone goes home with skills that last a lifetime and their very own SOCO merch!
What skills? you say.
Why, these skills:
Understanding anatomy: You gain a clear, hands-on understanding of the animal’s anatomy—muscle groups, bone structure, and how each section corresponds to different cuts of meat.
Cut identification: You learn how to identify and separate primal and sub-primal cuts (shoulder, loin, belly, leg / chuck, short rib, ribeye, cross rib, shank, etc.) and understand their best uses for cooking, curing, or sausage.
Carcass breakdown skills: Watching the step-by-step process of breaking down a whole animal gives you practical knowledge you can use in a restaurant, or at home.
Cost efficiency: Understanding how to butcher can help you save money when buying whole or half hogs or quarter beef instead of individual cuts.
Value-added insight: Learn which less expensive or “scrap” cuts can be turned into delicious products like sausages, pâtés, or cured meats.
Farm-to-table marketing: If you’re a producer, you can better explain to customers where cuts come from and why your pricing reflects true value.
Whole-animal utilization: See firsthand how every part of the animal can be used—reducing waste and honoring the life of the animal.
Transparency in meat sourcing: Builds appreciation for local, small-scale, and humane meat production compared to industrial systems.
SIGN UP NOW
Reserve your spot: Email Jenine at [email protected] with your name, phone number, and which class you'd like to take, or who the class will be gifted to.
Send your payment: Full payment is required in order to reserve your spot in the class. Please bring cash to the shop or mail a check that can be made out to Sonoma County Meat Co. to: 35 Sebastopol Ave, Santa Rosa, CA 95407
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35 Sebastopol Ave, Santa Rosa, CA, United States, California 95407
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