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Friday
Apr052013

Butchering Classes at Stone Barns Center

"Have you ever wondered where the tenderloin is on an animal, what the taste difference is between a leg of lamb and a lamb chop, or what to do with a bone-in shoulder roast?" Sharpen your knowledge and skills in understanding meat with Stone Barns two upcoming classes focusing on lamb and pig butchering led by butcher and writer Adam Danforth. For more information and to register, visit Stone Barns Center.

April 9Break it Down: Lamb - "Butchers sometimes say that once you learn the cuts of a lamb, you’ll understand any animal. Learn about all of the cuts on a lamb, how best to prepare them, and participate in a taste test."

 April 16Break it Down: Pig -  "Pigs are well-known for being used from "nose-to-tail." Fortify your butchering foundation, and taste the difference between the different parts for yourself."

Member adult $67.50
adult $75.00

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    Butchering Classes at Stone Barns Center - CT Bites - Restaurants, Recipes, Food, Fairfield County, CT

Reader Comments (3)

Sounds great - always love a new opportunity to learn, especially with animals other than the cow. Hope we also win tickets to the Chili Classic :)

April 6, 2013 | Unregistered CommenterEmily B.

Hey Dan, sounds great to learn, just in case I come across a whole steer or a pig. Really now ....... who has time for this?

April 6, 2013 | Unregistered Commenterfoodieonline

I was at a pig roast over the summer and the caterer had dropped off the pig in a hot box and it was up the host to carve it all up. I wish he had gone to the pig class... 4 boys with knifes made a mess out of the pig.

Dear CT Bites - I am a loyal reader and I would love a ticket to the chili fest - Thanks - Christina

April 9, 2013 | Unregistered CommenterChristina

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