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Butchery for Roasting 201

Regular price $ 125.00

No matter how low-key the gathering, we still feel the pressure to create an impressive centerpiece for the meal. But, we're not tweezer-toting chefs. The solution? Roasting a large cut of meat! With some simple techniques, your roast is guaranteed to look magnificent, taste amazing, and give you plenty of flexibility to take care of more important business (like keeping the wine flowing). It's the perfect way to create an "I'm having people over, no big deal" kind of dinner party. Best of all, you can do this for groups large or small, weekend or weeknight, and have plenty of leftovers the next day.

In this class, you'll join our expert butchers for an interactive evening of roast-tying and hands-on butchery, and learn the techniques to prepare, season, and roast at home. During the class, we’ll discuss the industrialized food system and why “meat raised right” tastes better. You'll get to know our partners, like JD Farms, where our non-GMO, pasture-raised pork comes from.  Each student will take home a roast to cook at home. Feel confident about rising to any cooking occasion!

Rather not choose for them? Gift them a voucher to be redeemed for any class at any location that fits their schedule. 

Please enter the recipient's contact information below so that we can email them important logistical information one week before the class. We will not contact them before that time.

Refund Policy: Class registrations are non-refundable, but you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to

"Honestly, the class was so great. Greg was awesome and really never boring. He had a good balance of checking on you, while still letting you do it on your own. I learned a lot about where the meat comes from and the farms which I found especially interesting. It's something I'll definitely be telling people about because I think it's really important what you're doing."