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Butchery Kingston 20140328

Butchery 101

Fleisher’s offers a variety of introductory Butchery courses, teaching knife skills, safety techniques, basic anatomy, sausage making, beef and chicken demonstrations and includes hands-on lamb and pig carving workshops. Cooking demos, taste tests and lectures on sustainability and sourcing are incorporated throughout to give each student an overview of what being a sustainable butcher means to us and the communities we serve.

The classes are overseen by Fleisher’s expert butchers. We supply you with all necessary equipment and provide you with worksheets, recipes, and meat to take home with you. Participants will see firsthand their local food system in action.

Pig-to-Pork Series: Butchery 101

  • Whole pig butchery demo, reviewing anatomy, primals and cooking tips
  • Knife skills training and hands-on pig carving on subprimals
  • Discussions on sourcing, sustainability & labeling in our local food system
  • Beer sponsored by our Red Hook neighbors at Sixpoint Brewery alongside porky snacks from our culinary team
  • Includes meat that you cut to take home and cook!
  • Tickets for $200 per student are available via Brown Paper Tickets

Dates available: 5/30, 6/27 in Red Hook, Brooklyn. 12-3pm. 

Where’s the beef? Butchery 101

  • Beef carving demo by our expert butchers reviewing the basic anatomy of a steer
  • Summer grilling and smoking tips, plus suggestions for getting the most value from those lesser known cuts
  • Lectures on humanely raised meat and ethical slaughter practices
  • Beer sponsored by our Red Hook neighbors at Sixpoint Brewery alongside beefy snacks from our culinary team
  • Tickets for $200 per student are available via Brown Paper Tickets

Dates available: 5/2/15 in Red Hook, Brooklyn. 12-3pm. 

Pig-to-Pork Series: Sausage Making 101

  • Whole hog carving demo by our expert butchers reviewing the basic anatomy of a pig
  • Hands-on sausage workshop where participants mix, stuff & twist up a variety of homemade pork sausages
  • Discussions on humanely raised meat and ethical slaughter practices
  • Local beers and porky snacks from our culinary team, as well as sausage YOU made to bring home
  • Tickets for $200 per student are available via Brown Paper Tickets

Dates available: 7/12, 8/9 in Kingston, NY. 12-3pm. 

Knife Skills & Poultry 101 with Victorinox Swiss Army

  • The Anatomy of a Knife: The various forms and features of knives today, the differences between forged, stamped and ceramic construction
  • Handling Knives:  Holding, gripping and transporting different styles of knives
  • Care and Sharpening:  Honing steels, sharpening stones, and cutting surfaces
  • Knife Practical:  Practice essential home kitchen cutting techniques, including how to cut ANYTHING uniformly for a properly cooked end product
  • Meat Practical:  Deboning, spatchcocking and/or butterflying poultry will be covered in this rotating series focused on summer grilling
  • Includes meat that YOU cut to take home and cook!
  • Tickets for $150 per student are available via Brown Paper Tickets

Dates available: 6/14, 7/26, 8/23 in Kingston, NY. 1-3pm.