Join an intimate group in the Farm Commons Barn for a two-hour workshop to learn how butchery fits into the bigger picture of regenerative agriculture here at Philo Ridge Farm.
Our butchery team will demonstrate how to break down short loin, flank and chuck roll subprimals of beef and educate the group on some of the less common (and arguably tastier) cuts of meat that are perfect for summer grilling. Our kitchen team will be cooking the different cuts of meat we will break down so we can taste together as a group. Weather permitting, we will be using the terrace to share a meal and use our wood-fired grill to cook.
Drinks, snacks, and a family style meal are included in the $110 ticket price.
