Butchery

Save money, maximize utilization of you meat products, and learn how to create customized cuts. If you’ve looked at the whole chicken and noticed it’s about four dollars a pound less expensive then the boneless skinless breast you usually buy, but don’t know where to start then this class will show you. If you’ve heard that it is always better to by fish in the round (whole fish) but are intimidated by the prospect of filleting it your self or if you’ve admired stuffed tenderloin but are baffled by the butterfly cut this is the class for you. In this class students will learn the basics of butchery.
Students will learn: chicken butchery, fish butchery, cleaning and flattening pork tenderloin, cleaning rack of lamb


Saturday March 19th at 11am

Fee: $65.00 each