Taylor's Market Butchering 101 - Hands On Hog Butchering
2025-03-01 10:00 - 12:00, 2025-04-05 10:00 - 12:00, 2025-05-03 10:00 - 12:00, 2025-09-06 10:00 - 12:00, 2025-10-04 10:00 - 12:00, 2025-11-08 10:00 - 12:00 (America/Los_Angeles) | Taylor’s Kitchen, 2924 Freeport Blvd, Sacramento, CA, 95818, United States
Taylor’s Paul Carras is presenting a 2 hour long intensive hands on Hog Butchering class. This class is limited to 4 people who will break d

Taylor’s Butchers are presenting a 3 hour long intensive Hands on Hog Butchering class. This class is limited to 4 people who will break down a whole hog.
You will take home with you approximately 40/45 pounds of cut and wrapped pork. Attendees may bring their own knives and ice chest.
For further information contact 916-443-6881
Taylor’s Kitchen

Taylor's Market Butchering 101 ~ Focus on Lamb
2025-03-22 10:00 - 12:00
Taylor’s Market
Butchering 101
Focus on Lamb
Taylor’s Kitchen
Join a Taylor’s Market Butcher as we pre

Taylor’s Market
Butchering 201
Focus on Lamb
Taylor’s Kitchen
Join a Taylor’s Market Butcher as we present a Butchering 101 Class Focusing on Lamb. This class aimed at the home butcher or chef will prepare them with a better understanding of Lamb butchering techniques and preparation styles.
$45.00 per person
A light lunch will be served
For further information contact customerservice@taylorsmarket.com or
phone the store at 916-443-6881.

Taylor's Market Butchering 101 with a Grilling Focus
2025-04-26 10:00 - 13:00
Taylor’s Market & Taylor’s Kitchen
Butchering 101 with a Grilling Focus

Taylor’s Market & Taylor’s Kitchen
Butchering 101 with a Grilling Focus
Join us at Taylor’s Kitchen for a comprehensive class on Grilling. This class is being presented by staff from both Taylor’s Market and our restaurant Taylor’s Kitchen. This class will cover meat selection and preparation for grilling, as well as grilling tips and ideas.
A light lunch will be served.
$45 per person
For further information contact Taylor’s 916-443-6881
or customerservice@taylorsmarket.com.

Taylors Dinner Club - The Grateful Table
2025-11-14 18:00 - 20:00
Taylors Dinner Club – The Grateful Table
Welcome to Taylors Dinner Club – The Grateful Table! Join us for a delightful evening filled with delicious food and great company. We can’t wait to share this special experience with you.
Come hungry and ready to enjoy a wonderful meal together. Don’t miss out on this fantastic opportunity to connect with others and savor some amazing dishes. See you there!

Dinner: $125 per person ($62.50 deposit required; remaining balance charged at the end of dinner)
Wine Pairing: +$50 per guest (5 wines curated to complement 5 of the courses)
Auto gratuity of 20% will be applied to your bill

Taylor's Market Butchering 101 - Hands On Hog Butchering
2026-01-17 10:00 - 12:00
Taylor’s Butchers are presenting a 2 hour long intensive Hands on Hog Butchering class. This class is limited to 4 people who will break down a whole hog.
You will take home with you approximately 40/45 pounds of cut and wrapped pork.
Attendees may bring their own knives and ice chest.
For further information contact 916-443-6881

Taylor's Market Butchering 101 - Seafood, Poultry, and Knife Skills
2026-01-24 10:00 - 13:00
Taylor’s Market
Butchering 101
Poultry, Seafood and Knife Skills
Taylor’s Kitchen

Poultry, Seafood and Knife Skills

Taylor’s Market Butcher Danny Johnson presents Butchering 101 ~ Focus on Poultry, Seafood and Knife Skills. Danny will cover proper butchering techniques, buying tips, and preparation techniques of Poultry and Seafood. Knife Skills will also be covered during this session.
$45.00 per person
a light lunch will be served
For further information contact customerservice@taylorsmarket.com
or dial 916-443-6881
Taylor’s Market Butcher Danny Johnson is a 1982 graduate of the Oregon Meat Cutting School. He started working at Taylor’s on May 2nd 1983 and became part owner in October of 1987. In January 2007 Danny and his wife Kathy became sole owners of Taylor’s. Danny continues to educate himself about the world of meat and butchering by travelling and stopping at every butcher shop he can find. Meat Cutting is not something that can be taught in a 3 hour course, the “basics” yes, but it is an ongoing education and evolution. Danny’s philosophy is, “A good butcher should know how to feed the animal, eat the animal, and everything that has to be done between those two points”.
