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The team at Fleishers is passionate about education. We teach aspiring butchers, professional chefs and home cooks. We take pride in the curriculum we offer and love to share our dedication to meat raised right with our community. Our offerings range from hands-on cutting classes to demo-based workshops, all of which end with food, drinks and great conversation. Browse our selection below for yourself or a friend – they make great gifts!

 

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Fleishers Greenwich

Beef Butchery 101 (Greenwich)

Join our expert butchers on a journey exploring all the cuts, cooking methods and classic misconceptions about the most popular red meat in the USA. We’ll put all four primals of beef on the table as we simultaneously butcher and discuss every steak, chop and roast, where it comes from on the animal and how to properly prepare it. Open to all conscious eaters, this illuminating two-hour workshop delves deep into how various meats are raised in our food system today; what strict standards Fleishers’ farm partners adhere to in raising pasture-raised beef; and how we as a community can stay better connected with where our food comes from.

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Fleishers Greenwich

Pork Butchery 101 (Greenwich)

In our most popular class to date participants learn hands-on knife skills and butchery techniques from our team of expert butchers. Throughout a nose-to-tail butchery demo we’ll review anatomy and cooking tips; learn how to break down, debone and skin properly; and discuss sourcing pasture-raised pork sustainably in today’s food system. Learn where your favorites cuts sit on the animal, and discover pieces you never knew existed. Nothing connects you closer to your food quite like this experience.

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Fleishers Greenwich

Sausage Making 101 (Greenwich)

Get ready to season, mix, stuff and twist your own sausages by hand. We’ll equip you with important ratios, techniques and recipes to so you can make some at home. Whether or not you’ve made sausage before, this class is a terrific way to learn or refresh skills. Throughout the class we’ll discuss various cooking methods for sausages, like how to avoid your casing from exploding before the meat inside is cooked. Sausages made during class are all pork made in pork casings.

Learn More ›

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Fleishers Westport

Beef Butchery 101 (Westport)

Join our expert butchers on a journey exploring all the cuts, cooking methods and classic misconceptions about the most popular red meat in the USA. We’ll put all four primals of beef on the table as we simultaneously butcher and discuss every steak, chop and roast, where it comes from on the animal and how to properly prepare it. Open to all conscious eaters, this illuminating two-hour workshop delves deep into how various meats are raised in our food system today; what strict standards Fleishers’ farm partners adhere to in raising pasture-raised beef; and how we as a community can stay better connected with where our food comes from.

Learn More ›

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Fleishers Westport

Pork Butchery 101 (Westport)

In our most popular class to date participants learn hands-on knife skills and butchery techniques from our team of expert butchers. Throughout a nose-to-tail butchery demo we’ll review anatomy and cooking tips; learn how to break down, debone and skin properly; and discuss sourcing pasture-raised pork sustainably in today’s food system. Learn where your favorites cuts sit on the animal, and discover pieces you never knew existed. Nothing connects you closer to your food quite like this experience.

Learn More ›

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Fleishers Westport

Sausage Making 101 (Westport)

Get ready to season, mix, stuff and twist your own sausages by hand. We’ll equip you with important ratios, techniques and recipes to so you can make some at home. Whether or not you’ve made sausage before, this class is a terrific way to learn or refresh skills. Throughout the class we’ll discuss various cooking methods for sausages, like how to avoid your casing from exploding before the meat inside is cooked. Sausages made during class are all pork made in pork casings.

Learn More ›

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Fleishers Red Hook

Pork & Sausage 101 (Red Hook)

In our Pig-To-Pork Series, join us for a hands-on, craft butchery experience! You can expect a participatory whole hog butchery demo with our skilled butchers, reviewing sourcing, anatomy and cooking techniques; hands-on butchering experience breaking down, boning out and skinning subprimals of pork; a sausage-making workshop using the meat we butchered, covering seasoning ratios, stuffing, linking and cooking sausages; discussions on sourcing, sustainability & labeling in our local food system throughout the class. After class we’ll enjoy some porky goodness prepared by our team and wash it down with Sixpoint brews and other refreshments.

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beef round

Beef Butchery 101: The Round (Red Hook)

Beef is a large, complex animal. To make things more digestible, we’re breaking it down by primal. This session focuses on the round, part of the hind quarter of the animal that has well worked muscles great for roasting and braising. When you think traditional roast beef, you’re thinking of a cut from the round. Fleishers Director of Butchery Education, Bryan Mayer will lead this in-depth workshop, pulling one lesser known cut after another, highlighting how anatomy informs cooking method and what you need to know to prepare pieces from the round perfectly every time.

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