San Francisco Home > Leisure > The Slaughterhouse Rules
Published June 02, 2008
We heard you had remarkable skills in the kitchen (always a plus with the ladies).
But even connoisseurs like yourself have areas upon which they can improve if they hope to achieve full
Renaissance status.
Like, say, their butcher techniques.
Introducing Butchery Class at Avedano's Meat Market, taught by co-owner Tia Harrison, who also
happens to be Executive Chef at Sociale.
In this private five-hour intensive—which only happens a few times per year, and only admits six
students per session—you'll tie on the hefty butcher's apron and break down entire carcasses of prized
meat, including a straw-fed pig from Bailey and James and a pastured lamb from Sonoma.
Under Harrison's attentive (and attractive) tutelage, you'll learn how to delineate, separate and classify
the different cuts, from the chop to the tenderloin to the ham hock. You'll also pick up new skills with the
blade and, when class lets out, take home a few of the prime cuts you just sliced up—all of which will
ensure the next time you enter a butcher shop, you'll have more confidence than the foreman who had to let
Rocky go halfway through Rocky II.
And ask any woman, that guy was sexy.
Butchery Class
235 Cortland Ave
(at Bonview)
Bernal Heights South
San Francisco, CA 94110
415-285-MEAT
Butchery Class
235 Cortland Ave
(at Bonview)
Bernal Heights South
San Francisco, CA 94110
415-285-MEAT
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