Learn to butcher a whole pig and the best way to cook and prepare it through this in-depth demo. We'll share dinner and wine together. Guests will take home a selection of cuts. Bring your appetite!
DurationLearn to butcher a whole pig and the best way to cook and prepare it through this in-depth demo. We'll share dinner and wine together. Guests will take home a selection of cuts. Bring your appetite!
Beast & Cleaver is a family-owned butcher shop and restaurant in Seattle’s Ballard neighborhood dedicated to using local, sustainable, organic meat. Our work is a celebration of flavor. Come experience it for yourself!
The Beasts
Count on us for all of your traditional cuts as well as pre-made specialty items such as sausages, pate, dry-aged beef, and charcuterie. We partner with local farms and work with whole animals. We’re committed to staying curious about food sources and making every meal delicious. We look forward to celebrating quality, sustainable meat, and sharing the crafts of butchery and cookery with you.
Our Ethos
At Beast & Cleaver our focus is on how animals are raised, what they eat, and where they come from. Animals that lead stress-free lives just taste better. That’s why we’ve sourced animals from local farms that are committed to ethical, ecological farming practices. We endeavor to use the whole animal, produce little waste, and respect the lives that sustain us.
Duck Two Ways Class is offered by Panzano for all ages and skill levels. This class focus on whole bird butchery.
Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.
Chicken is one of the most popular meats of modern times. We'll guide you through choosing a bird to breaking down a whole chicken to cooking the different parts in new and fun ways. Â
Learn the craft of butchering with Chef Cam Floyd of Sweet Auburn BBQ! Chef Cam will butcher and prepare a whole hog for smoking, and explain the do’s and don’t of butchering.
We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork ribs to roast and sides to eat. Â
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