Butchery 101 w/ Craft Butchery: Get Schooled

Stephanie Webster December 27, 2011

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

Basic anatomy

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

information

Tasting of pork samples and house-made sausages

Take home freshly butchered cuts of pork

Dates, Times & More