Utah Meat Collective

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Utah Meat Collective We are farmers, chefs,butchers and students coming together all in the name of transparent meat educa

09/17/2026

We get so,lucky. We post a class, people pay us money and then it’s like a bunch of great friends show up. We talked about meat selection, spices, some science, how to mix for texture and finally how to cook at home. Stay tuned, more classes coming taught by Haylee or me or maybe we team up.

09/14/2026

Utah elk season is in full swing. Cooler is full. One is going to self process, one I’m going to assist and the monster in the corner is my very own grandson Hunter Dahl who spent way to many days hitting it hard on a limited entry archery tag. It’s a slob of an elk.

09/03/2026

I’ve went out (hunting) the other day. Really more like hiking, this time with my sweetheart. She sees the beaux in the world I sometimes miss. She just HAD to stop and take a picture of this log. The picture really was stunning. This is only sort of meat related 😆

08/26/2026

Chicken broth jello.

08/25/2026

Only three spots left for our next class. You might have guessed, summer sausage. It’s a winner. Wish me luck and sign up for the class at Utmeat.com

08/24/2026

When you raise and butcher your own meat there’s all kinds of bonus products. Like feet to make stock. It’s worth the extra time it takes.

08/08/2026

Call for private classes. Let’s do it! Another private sausage class in the books. A father son team joined me for hands on sausage making. These are the best couple hours of my day. I love sharing the shop and my knowledge with folks who love crafting meat as much as us.

Cured back fat. Simple ingredients, amazing outcomes. Another reason to raise and butcher your own pigs. Call me in thre...
08/04/2026

Cured back fat. Simple ingredients, amazing outcomes. Another reason to raise and butcher your own pigs. Call me in three months, should be done.

Making bacon the right way takes 25 days. Thats why commercial producers won’t ever do it. My way takes time. Time=money...
08/01/2026

Making bacon the right way takes 25 days. Thats why commercial producers won’t ever do it. My way takes time. Time=money and most consumers won’t spend what it truly costs. My way also uses dry cure methods. Meaning the bacons are loosing up to 18% of their starting weight (water). Look for an ingredient on processed meat called phosphate. That’s designed to hold water in the muscle tissue. So you’re paying $5-10 per pound for water in almost ALL commercial meat. Think lunch meat, hotdogs, bacon, ham, corned beef etc. more water is more profit for the producer and less deliciousness for you.

Summer bacon class in the books! I get to spend time with the most amazing people. Fun way to spend the morning crafting...
07/26/2026

Summer bacon class in the books! I get to spend time with the most amazing people. Fun way to spend the morning crafting great bacon and talking all things meat. Feel free to contact me about privately scheduled small group classes with friends or family

Address

83 W 8800 S
Spanish Fork, UT
84660

Telephone

+18012100176

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