At Carnation Farms, we celebrate good food and the changes that good food can bring.
Come see how to break down a hindquarter of beef into various roasts and chops while learning how to source beef locally and ethically. Each guest will leave with some choice cuts and get to enjoy the fruits of the labor with a family-style dinner to follow after the class.
Instructor Thomas Coss is a butcher and chef with over a decade of experience working with local farms and ranches in the PNW. He specializes in head to tail seam butchery with a focus on ethical sourcing.
Benefiting from his training in France and Germany he creates unique dishes utilizing the whole animal.
His expertise has been a welcome addition to our culinary team, and you can taste his work for yourself in our Farm-Cured Beef Jerky, Farm Meatballs, and more!
Dinner will include: Beef tartare with Carnation Farms Sourdough, Braised Beef Shank Cottage Pie, Bisatecca with Farm Salsa Verde.
You’ll finish the class with various steaks, ground beef, a training pamphlet, and more to take home.