Please visit my Classes page on the website and sign-up directly from there.

You may also use the Contact Form for private events, one-on-one classes or if you have a questions.

All of our classes are currently taught(or co-taught) by Cecka Parks, founder of MMC. As our business grows, instructors will include butchers, chefs, farmers and meat artisans from Minneapolis and beyond.

All the meat that is used in the class goes home with the students. The students own the meat and process it themselves, thus acting as their own meat processor or butcher shop. Depending on the size and number of animals, and the size of the class, the students can go home with anywhere from 10-20 pounds of meat (in the case of a small lamb) to 20-30 pounds of meat (in the case of a small pork class) or 3-4 pounds of meat (in the case of whole chicken class).

Class purchases are refundable or transferable up until 10 days prior to the class date. Purchases made within the 10 day timeframe are considered final sales and cannot be changed or refunded. Thank you for understanding.

MMC works with local farmers from Minnesota, Wisconsin and Iowa to provide students with a source of meat that is close to home. Some of our farmer relationships include: Tree Range, Hidden Stream Farms, The Lamb Shoppe, etc. One of the best parts of this is the relationship to the farmers and growers and the animals they raise.

The short answer is no. “Slaughter” refers to the harvesting (i.e. killing) of animals for consumption. “Butchery” refers to the act of processing the muscle, bones, and fat into meat once an animal has been slaughtered. When you are butchering an animal you are turning the muscle into meat, namely, roasts, chops, steaks, etc. We will begin to offer classes that teach students how to slaughter and butcher an animal as the opportunity presents itself in the future.

MMC is a traveling school which means that the location of classes can vary. If you have a space that would work to host a class, please use the contact form and we will go from there!

MMC is currently a traveling butchery school with a home base at City Food Studio in South MPLS. All our classes can be held at various locations depending on the needs of that particular class. For outdoor classes, we will show up with all necessary equipment to run a class. Our goal is to provide a memorable learning experience. For private events, we will set up either in a kitchen or community space and bring our equipment along. For larger classes with bigger animals, we will host the class in a community or commissary kitchen. Our goal is to offer a variety of classes but also make sure that each space has the ability to offer a walk-in cooler, fridge or ice-packed coolers in order to keep the meat cold.