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Hands-On Meat Fabrication – To Be Rescheduled
February 25 @ 6:00 pm - 8:30 pm$40
Did you ever look at a cut of meat and wonder, how did that get on my plate? In this hands-on meat cutting class, Mark Gates will teach you how to fabricate a whole chicken that you can then take home! Fabrication is the process of cutting, boning, and portioning large cuts of meat – which you will find surprisingly easy and a skill that will save you a ton of money.
Mark will also demonstrate the cuts of a sirloin steak and answer any questions you may have about meat cutting. Also, bring your kitchen knives to be sharpened during class! Must be 18 years or older to take this class.
Instructor Bio: Mark Gates started his career as an apprentice retail meat cutter in Chicago in 1977 after graduating Washeburne Trade School (Meat Cutting & Retail Management). His traditional training and 45 years of butchery experience includes working and managing for large grocery retailers including Hy-Vee, Jewel Foods and Mariano’s.