Butcher Training Program
Our butchery training program offers a full immersion opportunity. In fact, this is as much one-on-one education as a working butcher shop will allow. You get hands-on lesson time with our dedicated teacher and Protein Manager, Trevor Bundy, and then use that knowledge to help cut meat for our wholesale business and retail cuts for our cases. Our entire team will help you along the way. This gives you the opportunity to use the knowledge you have learned immediately within a fast-paced, supportive environment. You “practice” on lamb, pork and beef that we have procured for our retail stores and our clients, and by the time you are finished with the full 12 week program you will be able to cut down whole animals into larger quarters and more case-ready/restaurant-ready portions. We will never allow anyone to “graduate” from our program who does not feel confident in their skills. If it takes a bit longer or you need more hands-on direction, that will be provided for until you can confidently call yourself a butcher. All of our focus will be on you learning what you need to know to feel secure and in control of your craft. When you graduate from the program we guarantee that you will be able to butcher a lamb, a pig and a steer.
Schedule & Entrance Requirements
All apprenticeships take place in our main breaking and production facility on the waterfront in Red Hook, Brooklyn. A portion of the apprenticeship also take place in our Park Slope shop, which is open 7 days a week. You are expected to work five per week (Monday – Friday), for full 10-hour days. We expect our students to work just as hard as our employees and perform most of the same tasks as well; which will give you the feel of how a butcher shop is run and how our days are structured. This enables you to see all aspects of the operation and learn the “business end” of butchery as well. Fleisher’s Butchery Training Program offers a one of a kind opportunity, uniquely different from most meat programs in nearly every way. Entrance to the program is very competitive, so if you truly feel drawn to the nearly lost art of whole animal butchery, please contact us for more information. There is no cost for this invaluable opportunity aside from a $3,000 materials fee, which does not include housing. If traveling from far and wide to join us, we will consult you on the best and most convenient places to live during your time in Brooklyn.
Materials and Supplies
As part of the training we provide everything you need, including knives and safety gear (all of our butchers wear armor). We provide access to recipes, cookbooks and texts for research and information and all the equipment and ingredients to make those recipes work. We always suggest reading Michael Pollan, Joel Salatin, the River Cottage cookbooks, the Niman Ranch cookbook , and of course our book, all of which will certainly give you a taste of our philosophy.
Entrance into our apprenticeship program is highly competitive and can be scheduled up to 1 year in advance. Please submit an inquiry form in the “Contact Us” section of our website with “Apprenticeship Applicant” in the subject line. We will provide you with the full details necessary to complete your application and be considered for an available spot. With many inquiries coming in from aspiring butchers around the world, the selection process can come down to responsiveness on emails and submitting the deposit in a timely manner. We’re always available on the phone or via email to discuss any questions, concerns or otherwise.