Want to get some highly allocated wagyu beef in your kitchen? Check out Wyoming Meat Market, which has been serving its community’s hungry carnivores for decades. The market is a great spot to purchase locally raised meat, eggs and dairy, or, if you want to stop in on your lunch break, phenomenal sandwiches that showcase their mastery of all things meat. The market also hosts demos on how to fully break down half a cow. This past winter, they gave a step-by-step class on how to butcher an Ohio-raised carcass from Sakura Wagyu Farms to a full house. Wagyu is a breed of cattle prized for its exceptional tenderness and fat distribution. Meat connoisseurs consider it the champagne of beef thanks to tightly regulated guidelines on the animal’s breeding and diet. A lot of work is needed to process wagyu cattle into steaks but the end results are deliciously worthwhile, as those in attendance at the Wyoming Meat Market’s ticketed event found out. Starting with the forequarter of the cattle, market owner Jim Gelhausen and apprentice Shelbi Nation began to cut it down into individual cuts such as brisket, chuck and ribs. And then provided excellent examples of how to best savor each different one (with a bonus Wagyu tasting menu complemented by wines from Charles Krug Winery and dessert pairings made with dairy from Indian Creek Creamery). Wyoming Meat Market, 513 Wyoming Ave., Wyoming, facebook.com/wyomingmeatmarket.