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| Butcher Training |
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All 3 course options in our butchery training program are as much a one on one program as a working Butcher shop will allow. You get solid one-on-one lesson time with the MooRu, Joshua Applestone, and then you use that knowledge to help cut (working with our other employees who are also always happy to guide you as well) both meat for our wholesale business and retail cuts for our own case. This gives you the opportunity to use the knowledge you have earned immediately within a fast-paced, supportive environment. You "practice" on lamb, pork and beef that we have procured for our retail store and our clients and by the time you are finished with the full 6-8 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 that 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. This program is all about you and no more than 2 students are ever working through the program at one time and so all of our focus will be on you learning what you need to know to feel secure and in control. When you graduate from the program we guarantee that you will be able to butcher a lamb, a pig and a steer.
| One-on-One Real Business Learning |
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Since you are training in a working butcher shop and not a restricted or limited classroom atmosphere you will learn every aspect of the things that we do within the time period that you will be training with us. That means you will not only learn how to carve but also how to create case-ready cuts, how to set up a butcher case, how to brine and cure meats, how to cook cold cuts, make stocks and demi-glaces and how to make sausages. We expect our apprentices to be able to create their own sausages by the time they leave the program and all the necessary ingredients for you to do so will be provided to you. We will feature your home-made sausages in our case when you create them and your creation will be attributed to you like a very popular sausage we currently carry named a Mattwurst which was created by Matt, a friend who trained with us.
Our shop is open 5 days a week (3 for retail and 2 for wholesale) and you can choose to work all five of those days or whatever your schedule allows. We put in full 10 hour days that are comprised of many different aspects of the business so that what you learn is constantly in use but under many different permutations. 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 business and learn the "business" end of butchery as well.
As part of the training we provide everything you need and will give you knives and safety gear (all of our butchers wear armor). We provide 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 which may not help you with the art of butchery but will certainly give you a taste of our philosophy.
| Butcher Training Course Options |
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Level 1 - Butchery 101
This introductory level teaches you the basic of cutting, portion control and butcher specific knife skills. This class if offered 4 times a year.
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Cutting lessons for: Lamb or Pork (poultry if desired) |
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Portion control cutting lessons |
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Care of products |
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Knife skills |
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Safety techniques |
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Length:
1 week |
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Cost:
$2,000 per person |
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Level 2 - Pork or Lamb Whole Animal In addition to the content taught in 'Pork or Lamb Major Cuts' you will learn:
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How to make sausages and create recipes for sausages |
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How to brine and cure meats |
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Different types of grind and how they are done |
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How to make stocks and reductions |
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How to make value added products (lard, suet balls and dog-food) |
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Due to a lack of time we will only be able to instruct you on short-term cures for charcuterie. |
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Length:
3 week program |
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Cost:
$5,000 per person |
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Level 3 - Pork, Lamb and
Beef Full TrainingIn addition to the content taught in 'Pork or Lamb Major Cuts' and 'Pork or Lamb Whole Animal' you will learn:
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The curriculum for this level is custom creating after working with you to understand you specific educational needs |
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Lessons on sustainability, grass-fed and organic terminology and usage |
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How to do a yield test |
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How to tie a roast, french a rack, debone a chicken and other retail cut techniques |
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Lessons on genetics, breeds and market terminology |
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Lessons on how to cook different cuts of meat and best resources for cooking information |
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Visits to farms, restaurant/or grocery shop that follows a whole animal program and a slaughterhouse |
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Length:
6-8 week program |
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Cost:
$10,000 per person |
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