"I've been talking nonstop about this class and will highly recommend it to anyone who might be interested."
- Mike R. -
“Who knew that chopping raw meat and drinking beers at 10am could be so much fun?"
- Caroline H. -
“I thoroughly enjoyed Saturday morning's porkfest--will never look at various pork cuts the same way again.”
- Helen -
“Don’t even know how to thank you! That was the best day ever for my girlfriend Lily, she loved it, she was so happy that day, incredible! Thank you, thank you!”
- David N. -
“Jeffrey's Butchering demonstrations are part history class, part anatomy lecture, part cooking lesson and a bit of vaudeville.”
- Benjamin B. -
“I enjoyed taking the class purely for the entertainment Jeffrey puts on. He also comes across as a genuinely nice person. I'll definitely be back as a customer.”
- David Ne. -
“Private Demonstration Class”
All classes are demonstration only. No attendee hands-on butchering classes are offered.
Master Butcher Jeffrey Ruhalter is offering a class of your choice.
There is a minimum of five attendies to reserve this class.
You may chose from the following choices:
“Beef Demonstration Class”
The primal cuts on display:
Dry Aged 109 Rib, Dry Aged Porterhouse a.k.a. Short Loin, 0x1 Certified Black Angus New York Strip, Wagu Kobe New York Strip, Filet Mignon a.k.a. Pismo, Sirloin Steak a.k.a. Top Butt, Flat Iron a.k.a. Tres Mer or Chicken Steak, Eye Round, Semi Boneless Chuck a.k.a. Chuck Steak, Cross Rib a.k.a. Shoulder Steaks, Skirt Steak, Hanger Steak, Flank Steak, Short Ribs a.k.a. Flanken, Brisket, Eye Round, Pealed Knuckle Cap Off a.k.a. Top Sirloin & Silver Tip Steak and the classic 4 gradients of ground beef.
"Pig Demonstration Class"
The demonstration will include:
Whole Lion broken into Loin End, Rib End, Loin Chop, Rib Chop, Tenderloin, Boneless Roast, Frenched Cut Rib Chop & Roast, the shoulder, de-boned Boston Butt, Spare Rib, Rib Belly, front foot and hind foot and jowl. There will also be fashion cuts, Butter flied Pork Chops, Chops for stuffing and boneless Pork Chops.
"Lamb Demonstration Class"
The primal cuts on display:
The demonstration will be a Lamb cut into its component parts. The roasts will include a Whole Leg of Lamb, Semi Boneless and Boneless. Boneless Shoulder Roast a.k.a. Peasants' Roast. Separation of Lamb Sirloin, Shank Roast, Lamb Fore Shank for brazing, Lamb Breast, Lamb Rack, Whole and French cut, Lamb Loin and chops, Lamb Neck. A discussion of American, New Zealand and Australian lamb will follow.
"Fowl Demonstration Class"
The following poultry will be on display:
Fresh Killed Black Plume & White Plume Bird. Pousson and Rooster. There will also be Long Island Duck, Mallard Duck, Moulard Duck Breast & Leg, Duck Fat, Canadian Quail, Jumbo New York State Quail, Guinea Fowl, Rock Cornish Hen, Pheasant, Squab, Partridge, Black Foot Silky and Turkey.
The demonstration will include cutting and de-boning of a White and Black Plume Chicken, Long Island Duck, Turkey, Quail and Black Foot Silky. The demonstration will also include the de-boning of a White Plume Chicken while the bird remains in one piece.
"Sausage Making Class"
Master Butcher Jeffrey Ruhalter is offering a hands-on "Sausage Making" class from beginning to end.
Course will cover:
Meat preparation, the trim and selection of meat for grinding.
Students will learn the different gradients of grinding.
Students will assist in the seasoning and mixing of the sausage meat.
Students will learn how to use the sausage maker and a discussion of the two prime casings used.
Every student will go home with portions of the sausages made during the class.
There will be tastings of Merguez, Andouille, Wild Boar and Venison Sausages.