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Classes

 

2026 Meat Education

We are happy to share our class line-up for 2026! Don't just geek out on Tik-Tok, see it IRL with professionals. 

We've switched up our offerings this year to focus on demo classes. First Pork, Second Beef. This two part series can be enjoyed as a one-off, or in tandem. Both will occur on Friday afternoons.

Demo classes allow not only for a behind the scenes experience at a USDA inspected butcher shop, but also the opportunity to get answers to all your questions as an expert butcher goes through the process step by step of breaking down a carcass. Classes are by reservation only. Details below.

Please make sure to sign up early to reserve your spot. Or give someone the gift of a meat class. Class sizes are limited so each student gets plenty of attention. Everyone goes home with skills that last a lifetime and their very own SOCO merch!

What skills? you say. 
Why, these skills:

  • Understanding anatomy: You gain a clear, hands-on understanding of the animal’s anatomy—muscle groups, bone structure, and how each section corresponds to different cuts of meat.

  • Cut identification: You learn how to identify and separate primal and sub-primal cuts (shoulder, loin, belly, leg / chuck, short rib, ribeye, cross rib, shank, etc.) and understand their best uses for cooking, curing, or sausage.

  • Carcass breakdown skills: Watching the step-by-step process of breaking down a whole animal gives you practical knowledge you can use in a restaurant, or at home.

  • Cost efficiency: Understanding how to butcher can help you save money when buying whole or half hogs or quarter beef instead of individual cuts.

  • Value-added insight: Learn which less expensive or “scrap” cuts can be turned into delicious products like sausages, pâtés, or cured meats.

  • Farm-to-table marketing: If you’re a producer, you can better explain to customers where cuts come from and why your pricing reflects true value.

  • Whole-animal utilization: See firsthand how every part of the animal can be used—reducing waste and honoring the life of the animal.

  • Transparency in meat sourcing: Builds appreciation for local, small-scale, and humane meat production compared to industrial systems.

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2026 DEMO CLASS SERIES:

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PORK

January 23rd, 2026 | 3:30 - 5:30pm - Half Hog Demo | $220 Taught by Rian Rinn - Informative & Entertaining

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BEEF

February 20th, 2026 | 3:30 - 5:30pm - Quarter Beef Demo | $220 Taught by Rian Rinn - Also Informative & Entertaining 

beef chart - beef chart stock illustrations

Enjoy taking a class with the pros from Sonoma County Meat Co.! Eat Real "Flying Knives" Butchery Contest Grand Champion, owner of Sonoma County Meat Co., Rian Rinn. For over ten years Rian has enjoyed teaching at venues such as Healdsburg Shed, EcoFarm, Relish, Medlock Ames, Viva Culinary Institute, and donating his time to Slow Food Sonoma County North and Slow Food Russian River, as well as groups led by the Food Craft Institute.

Please sign up for newsletter here to get the news first, whenever we rollout new classes or other special things. We only offer classes at the beginning of the year due to our heavy workload all other times.

 

  • SIGN UP NOW

    Reserve your spot: Email Jenine at jenine@socomeatco.com with your name, phone number, and which class you'd like to take, or who the class will be gifted to.
     
    Send your payment: Full payment is required in order to reserve your spot in the class. Please bring cash to the shop or mail a check that can be made out to Sonoma County Meat Co. to: 35 Sebastopol Ave, Santa Rosa, CA 95407

    More Info: Once registered, we will send you confirmation and more info about what to bring/expect about a week before the class.

    Refund policy: 50% refund if notice is given 2 weeks before class. Any cancellations with less than 2 weeks notice will not receive a refund.

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IF YOU'RE INTERESTED IN ANY OF THE CLASSES BELOW,
SEND US AN EMAIL AND WE'LL PUT YOUR NAME ON A WAITING LIST! 
If we get enough interest, we just might roll out a hands-on option too.

 

SAUSAGE MAKING | $300 Taught by Rian - Informative & Entertaining. Go home with sausage galore!

Go home with plenty o' pork! - Go home with plenty o' pork! A high octane hands-on class, in which each student will share ½ a hog with a classmate. Rian will lead students through the butchering basics of transforming a whole hog into recognizable pieces. Learn the anatomy of the hog and where each cut originates. Discover the difference between primal and retail cuts. Learn safety and knife techniques, and gain useful skills. Rian will share both his culinary and butchery experience to provide students with a holistic approach to small scale butchery that includes tasty tips for preparation and cooking. Get hands on cutting experience. Everyone will go home with meat they have cut themselves.

 

In Depth 1/2 HOG HANDS-ON | $750 Taught by Rian - Go home with plenty o' pork!

Go home with sausage!  - Both informative and entertaining, this sausage-making course is open to all, whether you want to take your sausage recipe to the next level, or if this will be your first time using a meat grinder. Learn about different kinds of grinds, how to mix spices with meat, how to know if you have used too much or too little salt, and when to season. Learn about aging, freezing, shelf-life, pink salt, and celery powder. Learn twisting techniques and the secrets of tenderizing. In this workshop Rian will cover a couple recipes, but more importantly he will give you the skills to develop your own. Everyone will go home with a hearty portion of sausage.