Butchering Basics

916 N Charles St,Baltimore MD 21201

20 March, 2021

Description

Learn everything you need to know about the lost art of butchering Butchering Basics Butchering has become a lost art. With the advent of large grocery stores selling precut meats the need for a local butcher has become practically obsolete. As we start to get closer to where our food comes from, learning to butcher different cuts starts to give us freedom to prepare things in the kitchen we just couldn’t before. Join Jerry as he takes you though understanding the different cuts on a few different animals and then butchering a whole chicken, bone-in pork loins and beef ribeye, a whole beef tenderloin and two ways to bone a leg of lamb. He’ll also teach you the butcher’s knot for trussing meats. Students will get to butcher their own chicken, fabricate a double cut pork chop and ‘French’ a lamb rack to take home. $89.