You may know a pork shoulder from a Boston butt (this could also be a trick question), but do you know how to cut your own meat? Danny Johnson, the head butcher at Taylor's Market (2900 Freeport Blvd.) wants to show you how. Not only will you learn more about how to choose good-quality meat and fish from a store, but you'll learn how to save money doing it.

“Sometimes there’s that perception that our prices are high," says Danny, "But there aren’t a lot of real butchers left, so we need to promote ourselves. We’re sort of freaks."

For just $25, you can learn how to break down a whole chicken rather than buying parts, the importance of having sharp knives (and Star Knife Sharpening will be on hand to fix you up), and why fresh-ground meat is better. "There's a lot I want to cover in two hours," Danny laughs.

You'll also get a light lunch afterwards, and surely there will be some delicious meat or fish as part of it. Don't miss this great opportunity for a quick butchery intro. I'll be there, so look for me.

Butchering 101
Saturday, January 23, 10 a.m. to noon
$25 per person, including lunch
916-443-6881