Forequarter Beef Fabrication Class and Dinner

Come see how to break down a forequarter of beef into steaks and roasts 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.

Teacher 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.
He currently offers private lessons and dinners through his project Harvest and Slaughter.

Dinner will include: Cote de bouef with chimichurri served with roasted potatoes with miso brown butter and a farm green salad with vinaigrette

You'll finish the class with a butcher's choice of roasts, steaks, and ground beef to take home