The expert butchers at Craft Butcherywill be kicking off 2012 with a comprehensive butchering curriculum. Owners, Ryan Fibiger (seen above) and Paul Nessel will be providing both hands-on butchery experience as well as lecture and demonstration segments. For cooks and eaters who are serious about their meat, these butchering classes are designed to give attendees an up close look at the techniques that are use to break down pork, lamb or beef into their individual cuts.
"Butchery 101: Swine" will be held on January 10th and 24th (more information below), but Craft Butchery is happy to customize these classes and demonstrations to create a more consumer or professional chef-focused discussion based on your level of interest. Classes can be done on a half or whole pig, lamb or side of beef. It provides the chance to really experience all aspects of how an animal is butchered and the audience will take home a lot of Craft Butchery's excellent meat. Boys night out anyone?
Class and demonstration formats will include:
- Monthly pork happy hours with butchering demonstrations
- Two-hour butchering and meat preparation workshops
- One-week butchery 101 classes
Butchery 101: Swine STARTING IN JANUARY 2012!
Students will have the opportunity to participate in the nose-to-tail butchering of a heritage breed hog. Topics covered in the two hour session will include:
Knife skills & safety techniques
Cooking demos & taste tests
Discussions on sourcing, sustainability and labeling
Hands-on butchering of a whole pig- breaking down into
primals and then to individual cuts
How to tie a roast and other retail cut techniques
Lessons on how to cook different cuts of meat and best resources for cooking
Tasting of pork samples and house-made sausages
Take home freshly butchered cuts of pork
Dates, Times & More
Tuesday, January 10, 2012: 6-8 pm
Tuesday, January 24, 2012: 6-8 pm
Cost: $100 per person
10% discount on meat the day of the class
Email us for more details or to reserve your spot