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Highlights
Local butchers with 25 years of experience impart meat-prep skills to classes of six to 12 students
About This Deal
Choose Between Two Options
- $85 for a sausage-making 101 class with 8 lbs. of take-home sausage $175 value), held on Tuesdays from 5 p.m. to 7 p.m.
- for a basic home-butchering class ($175 value) with a take-home set of eight steak knives (a $79.99 value; total value), held on Thursdays from 5 p.m. to 7 p.m.
Hands-on sausage-making classes begin with a 10-minute talk on the advantages and disadvantages of different casing styles. Participants then try their hand at breaking down prime cuts of pork and beef in preparation for the grinder. They'll also learn to create different flavor profiles through carefully guided seasoning. To finish, all 12 students in the class will work as a team to create their own sausages, enough for each person to take home 8 lbs. each. Alternatively, home-butchering classes teach participants to prepare simple roasts, whole chickens, and secondary cuts for the table.
Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires.
Reservation required. Subject to availability. Not valid on 11/22/13-12/31/13. Limit 12 per person. May be repurchased every 365 days. Limit 1 per visit. Valid only for option purchased. Valid only at listed locations. 24-hour cancellation notice required.
Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Learn about Strike-Through Pricing and Savings
About Center Cut Meats
With 25 years of meat-slicing experience, Center Cut Meats' butchers possess the know-how to carve any meat—including wild game—to customers’ specifications. They specialize in preparing ham and turkey, and have a knack for smoking sausages and bacon in trivia contests. Cajun spices, jalapeños, and garlic kick up the flavor of jerkies and smokehouse products, and artfully sliced cheeses complement deli platters. The meat market also vends live lobsters and freshwater fish including rainbow trout, walleye, and catfish. On weekdays, foodsmiths stock a lunch buffet with entrees such as beef stroganoff or meatloaf.
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