Matt Hamilton, Yocal Farm to Market owner and rancher, said he wanted to open a store where shoppers could purchase locally raised meats free from antibiotics, steroids and hormones. Now, the store offers catering, classes and much more. Hamilton is expanding the Steak 101 classes in which he instructs participants on the proper way to cook the meats Local Yocal has to offer by adding more dates to the calendar. Classes are held on Saturdays and some weeknights in March though July and September-November right outside Local Yocal’s front door. For two to three hours a group of 30 to 40 individuals learn about the meat industry, the beef carcass and steak cuts, and also get a quick how-to on the grill before sampling the meats prepared during the class. Catering has also picked up for Hamilton. In October, Local Yocal unveiled its mobile kitchen, which Hamilton said boosted the ability to cook a meal on-site for 400 individuals. Local Yocal offers special event options, from gourmet barbecue to steak. Reservations for the classes are required and can be made online or over the phone. Local Yocal also offers Steak 101 gift certificates. Hamilton said dinners will be offered at the store as well. The Tour de Steak dinner is the dinner version of a Steak 101 class in which participants will be educated about where certain cuts of meat come from and how they should be prepared. For those interested in participating, Hamilton said reservations can be made online when spots are available. Local Yocal opened in December 2010 after selling its meats at the Historic McKinney Farmers Market for two years. After butchering meats at 213 N. Tennessee St., Hamilton purchased the building, and Local Yocal Farm to Market was born. For five years Hamilton said he has devoted himself to educating the public on exactly what grass-fed meat is and why it is important. For information about attending a class contact Local Yocal www.localyocalfarmtomarket.com.
213 N. Tennessee St. 469-952-3838 www.localyocalfarmtomarket.com Hours: Mon.-Sat. 8 a.m.-6 p.m.