Culinary Institute of the Pacific
Butchery and Whole Animal Utilization (Part 1)
September 14 – September 18, 2026
Build a strong foundation in whole animal butchery through this immersive, hands-on course designed for chefs looking to expand their fabrication skills and deepen their understanding of sustainable meat utilization. Participants will develop essential knife techniques, learn primal and sub-primal breakdown, and explore strategies for maximizing yield while minimizing waste. Through practical application and guided instruction, this course strengthens technical ability while fostering an appreciation for ethical sourcing, craftsmanship, and responsible utilization.
Downloadable Material:
Course Guide
PowerPoint Day One:
PowerPoint Day Two
PowerPoint Day Three:
PowerPoint Day Four:
PowerPoint Day Five:
At Your Service
Contact us to access our 80 years of food intelligence, and turn our thought leadership into your reality. Simply fill out our contact form and a CIA consultant will get right back to you.
If you’d rather talk in person, give us a call at
845.905.4415