In this one-day intensive class, the participant will get a comprehensive “crash course” in meat fabrication from a professional butcher. The focus of this class will be on subprimals of pork available from wholesalers (Sams Club, Walmart, BJs). Specifically, the Bone in Pork Loin and Boston Butt (Shoulder). We will explore what cuts are available from these, how to butcher them properly, what cooking techniques to utilize for each retail cut, and how to make sausage. Proper knife handling, knot tying, hand saw skill, storage, and food safety will also be covered. This class will start you thinking like a butcher!
We’ll provide knives and tools, and you’ll bring home all your work. Portions will be vacuum packaged, and ice packs will be provided for travel. Please bring a large-sized cooler for transport. A cooler is required.
Downloadable course material (PDF format):
Course Guide