Beef Quarter Butchery Workshop with Pasture-Raised Meat

Experience the time-honored art of butchery and see how a side of beef transforms into your favorite butcher shop cuts. You will leave feeling confident about handling and cooking with pasture-raised meat.

If you have purchased a 2026 Beef Share or are considering purchasing a beef share next year, this is an excellent opportunity to familiarize yourself with the different cut options and get to know your Butcher.

Your ticket includes a butchering demonstration, wine, beer, soft drinks, and Farm-made snacks during the demonstration, plus a dinner of a Carnation Farms Smashburger & Tallow Fried Pommes Frites. Take home an informational pamphlet, 1 lb ground beef, and a chef's choice premier cut. This interactive workshop is perfect for beef lovers who want a deeper connection to their food, farmer, and butcher.

About our Butcher: 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 nose-to-tail butchery with a focus on ethical sourcing.His expertise has been a welcome addition to our culinary team. You most likely have tasted his work for yourself in our Farm-Cured Beef Jerky, Farm Meatballs, Smashburgers, and more!

About our Beef: We are the happy stewards of the largest herd of Belted Kingshire Cattle in the world. These amazing little cows are named for their development by Arlene and Richard Gradwohl, as well as Katie Haack and Jim Haack, right here in King County. The cows are a triple cross of miniature Hereford and Angus as well as mid sized Scottish Highlander. These cows thrive on everything that grows here and make excellent gains even on canary reed grass. As miniature cattle they are very docile and gentler on fences and equipment than many of their full sized counterparts. Their marbling and flavor is exquisite.

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Host or Publisher Carnation Farms