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Pork Portion Cutting & Knife Skills Butchery Class

May 2 @ 1:00 pm - 4:00 pm


Watch One Do One
Watch as a subprimal is debonded and tied. Taking turns for each participant to try deboning of a subprimal.

We’ll discuss different approaches to each subprimal including the shoulder, loin, belly, ham, and sirloin. With each cut, we’ll weigh the pros and cons of the various options and cooking methods. Whether you’re a farmer, homesteader, or avid foodie you’ll take away the knowledge of which cuts work best for your cooking style, method of sale, or customer base.

Topics Include:
A Brief Review of Primals
Subprimal Options – Deciding on Bone In vs Bone Out, Roasts vs Steaks, Uncommon Cuts
Final Cut Choices – Steak Thickness, Roast Frenching, Scoring, and Tying

Pork Available for Sale at the Class.


May 2
1:00 pm - 4:00 pm


Artisan Plaza
1223 4th Street South
Cannon Falls, MN 55009 United States