July 2, 2018 @ 6:00 pm – 9:30 pm
Napa Valley Cooking School
1088 College Ave
St Helena, CA 94574
Heather Richter

Be Your Own Butcher and Stock your Freezer for the 4th of July and beyond! –Back by Popular Demand! All fresh, premium farm-raised meats, you’ll learn to cut and package for your freezer or home dry-aging. Tonight you’ll take home over $400 of custom cut meats—the class is essentially FREE! Have you read the Omnivore’s Dilemma, watched Food Inc. or simply wonder where you can buy quality, natural, pasture raised meat that actually is raised by a farmer with your health in mind? Well, this class is for you! Tonight’s meats are purchased from some of the best producers in the area: Beeler Farms, Martin Emigh, Niman Ranch and Storm Hill farms. Spend the evening with Chef A and not only learn the basic butchery skills to break down pork, lamb and beef, but go home with a cooler full of high quality, naturally raised, hormone and antibiotic free meat. Tonight you will butcher:
PORK: One whole rack of natural pork into delicious bone in and Boneless Chops, Cutlets & Scallopini
LAMB: French and portion 2 whole racks of pasture raised lamb into Racks, Chops & Medallions
PRIME BEEF RIB: Cut tasty Steaks, Roasts & Carne Asada from one entire half of a prime-cut beef Rib Eye
PRIME BEEF NEW YORK: Trim and portion one entire half of a prime-cut beef Striploin into Steaks, Kebabs, Steak Sandwiches, Stir Fry etc. Please remember you need to bring a cooler and a sharpie to class, we’ll vacuum package and label all meats so that you can easily access your favorite cuts at home! Pre-registration is required.