The Utah Meat Collective
Offering Hands-On Classes in Homestead Butchering
The Utah Meat Collective offers transparent meat education. We offer classes in all types of butchery from on-farm slaughter, sausage making or how to properly harvest poultry. Many of our classes are posted on our website but please sign up for our newsletter, that is how you’ll know we have new classes scheduled. We also offer private classes tailored to your specific interests. I hope you’ll join me one day at a class, or just call, text or email with questions. I would love to hear from you.
Spanish Fork, Utah
- 83 W 8800 S
- Spanish Fork, Utah 84660
- 801-210-0176
- Message: utahmeat@gmail.com
- www.utmeat.com/
Tom Wheatley
Founder
I founded the Utah Meat Collective after 30 years in corporate America. The point then as it is today, is to provide transparent meat education to those who want it. I have had an interest in cooking, butchery and farming as long as I can remember. Nearing retirement I was able to purchase a small farm to raise, slaughter and process my own livestock. Getting the education to do so properly was difficult. So, I sent myself to “school”. Over the course of several years I found as many opportunities as I could to get hands on butchering experience.
Much of that experience was working along side professional butchers in my on farm butcher shop. Some of my education came from traveling to Vashon Island Washington to take classes from the Farmstead Meatsmith. I have also worked as an apprentice in a whole animal butcher shop as well. Recently I traveled to the University of Wisconsin, Madison to attend a sausage seminar covering meat science and the art of quality sausage. My butcher shop is approved by the Utah Dept. Of Agriculture, as retail exempt.
I hope you’ll join me one day at a class, or just call, text or email with questions. I would love to hear from you.