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Butcher’s Happy Hour

Join us every Wednesday in San Francisco or the first Thursday of every month in Napa for Butcher’s Happy Hour. Experience a first hand butchery demonstration while eating fantastic snacks and sipping a glass of wine or a local brew. Butcher’s Happy Hour is a free event and goes from 5:30pm to 7pm.

Best of the Bay: Fatted Calf Sausage Making

October 25 2014 10:00 AM

Join Fatted Calf at the San Francisco Cooking School for a master class on sausage making. We’ll bring in some exceptional meat to work with and guide you through linked, coiled, and smoked sausages.

You will get comfortable using a variety of meats, with different grinding techniques, working with casings, and using several cooking methods. After getting your hands in every aspect of sausage making, you’ll sit down for dinner to taste some of Fatted Calf’s favorite sausages paired with wine, of course. In addition to eating it in class each student will take home approximately 5 pounds of sausage.

Now Taking Good Shepherd Ranch Heritage Turkey Orders!

November 27 2014 12:00 AM

Farmer Frank Reese of Good Shepherd Ranch in Lindsborg, Kansas is considered the Godfather of American poultry. Frank fell in love with turkeys on a visit to a nearby farm at the age of five. He began raising birds in the 1950′s, has maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s Heritage Turkeys come from bloodlines dating back to the mid 1800’s.

In order to increase the number of Heritage turkeys Frank organized a group of likeminded neighboring farmers to help him raise his birds. Each spring Frank sells his cherished poults to the members of his network under the condition that they sell the grown turkeys back to him just before Thanksgiving. In this way, Frank has been able to significantly increase population counts of Heritage Turkeys while maintaining the highest standards of quality. Good Shepherd Ranch was the first turkey farm to be certified by the prestigious Animal Welfare Institute. All of Frank’s birds live a long and slow growing outdoor life that results in healthy and delicious turkey for your Thanksgiving table.

Good Sherherd Ranch turkeys are available in a variety of sizes; 8-10 lbs, 10-12 lbs, 12-14 lbs, 14-16 lbs,16-18 lbs, 18-20 lbs and 20-22 lbs. They are priced at $8.00 per pound and require a $25 deposit with each order.

Call our Napa or San Francisco store to place your order today!


All classes are from 11 am until 3pm at our shop in Napa. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. The class size is small (10 person maximum) and as hands on as you make it. All classes are $200 per person, which includes lunch and an array of treats to take home. To reserve, e-mail us at with your full name and telephone number.

Whole Hog Butchery

October 11 2014 11:00 AM

Saturday, October 11th CLASS FULL
Saturday, December 13th CLASS FULL
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.

All About Duck

November 08 2014 11:00 AM

Saturday, November 8th CLASS FULL
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. You’ll learn how to bone and stuff a duck, make duck confit and prepare other delectable duck dishes.

Pig + Woman + Knife

November 15 2014 11:00 AM

November, 15th CLASS FULL
Hey ladies! Grab your cleaver and boning knife and join your sisters in a hog butchering class taught by women for women. Learn to break down a whole hog into its primal parts, prepare roasts and other porcine delights.

Patés & Terrines

December 07 2014 11:00 AM

Saturday, December 6th
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions