Utah Meat Collective

06/13/2026

Kevin’s splash pad is open and they love it! You’re welcome to come play in the mud with the Kevins.

06/12/2026

1 gallon water, 1 cup salt, 1/2 cup sugar. Brine split fresh chickens for 24-30 hours in refrigerator. Then package for the freezer. Ready for the oven or smoker and delicious!

06/06/2026

Chicken processing as a family event. Dad and two kids from Draper made the trip for a Friday night chicken processing workshop. It doesn’t get more real or transparent than taking a live chicken through all the steps.

06/03/2026

First class down , 4 more scheduled. This batch of chickens turned out pretty darn good.

06/02/2026

Chicken class #1 2026.

06/01/2026

Hands on poultry processing classes starting tomorrow are all sold out. But….. stay tuned. We may have a 2.0 later this month. Stay tuned as announcement emails will go to my email list and maybe promoted here.

05/25/2026

Free range, public land DIY mushroom harvest. Can’t get these beauties riding around on the wheeler. Road hunters have very low success. They hear the motor and run for cover. Deep in the woods is where these guys live.

05/25/2026

Private summer sausage class using customers meat. To my surprise we had, ground pork, pork sausage, lamb sausage and maybe some ground lamb. Or as I called it “Freezer surprise”. Once you get the principles down your options open way up! Customer cooked at home and tells me it’s delicious!

05/23/2026

05/23/2026

Here’s my chicken tractor set up. For me….. so worth it. Look at what they can do in a day or two. Crazy to me. Also. One class still open for sign up is open for processing these chickens.