$250.00
When: Saturday Feb 8th 12pm at our Commercial Kitchen in South Park
Ever wondered what it takes to break down an entire hog and utilize every part to its fullest potential? Join Chef Tyler for a one-of-a-kind whole hog butchery demonstration, where you’ll gain a behind-the-scenes look at the process of transforming a whole animal into its primal cuts. This educational session is designed to deepen your understanding of butchery while highlighting sustainable practices and the culinary versatility of pork.
From breaking down the shoulder and loin to learning how each cut can be prepared, Chef Tyler will guide you step-by-step through the process. Additionally, he’ll provide in-depth knowledge about the slaughtering process, offering valuable insights into how animals are ethically handled and prepared for butchery. This is more than just a demonstration—it’s an opportunity to connect with the craft of butchery and expand your skills in the kitchen.
This class will take place INSIDE at our commercial kitchen in South Park – 309 S Cloverdale St Ste. A3 Seattle 98108
Stay in the know on all things cuts and cocktails.
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WHEN: Tuesday, Dec. 17th, 4PM – 8PM
This year, we’re featuring over 70 lbs of authentic A5 Wagyu from Miyazaki, Japan, alongside a full-blood Wagyu cow from Pacific Rogue Wagyu in Southern Oregon.
Every cut imaginable will be available—ribeyes, skirts, bavettes, tenderloins, and more!
Enjoy a cozy evening with Wagyu beef stew over biscuits, a full bar, DJ Derek Moon spinning on the patio, and a showcase of Sara’s exclusive whiskey collection. No reservations needed—just bring your appetite and holiday spirit!
From the creative minds of the Lady Jaye team comes Little Jaye, South Seattle's newest bakery, coffee and pastry obsession.
