Teaching the Next Generation of Butchers
Welcome and thank you for your interest in Fleishers Butchery Education Program. For over a decade, Fleishers has trained the next generation of nose-to-tail butchers who have gone on to open shops and restaurants all over the country and the world.
In a time of increasing disconnection from our food systems, we are excited to share the craft of butchery with our students in an effort to reconnect people to farms and food. In our long history of teaching, we’ve explored a variety of formats, time commitments, price points, and areas of focus. We’re thrilled to enter this next chapter of our education program with our Head Butcher Instructor Jason Yang (YouTube: How to Butcher an Entire Cow, Instagram: @criminaldefencebutcher). We are proud to offer our professional intensive series Pork 301 and Beef 301 at our Flagship Butchery in Greenwich, CT, which provides more access to case cutting, custom butchery, and creative utilization of the whole animal through inventive recipes and old school practices. Here’s a bit about our Pork 301 series from Mr. Yang himself:
Pork is a delicious, nutritious, and relatively low-cost meat that is unparalleled in culinary versatility, from pulled pork to pork chops, from bacon to charcuterie. Our beautiful, pasture-raised hogs are sourced from JD Farms in Eton, NY. On this pastoral 2,800 acre farm, the pigs forage on pasture and woodlands and receive non-GMO feed. Our hogs come from a distinguished lineage of breeds such as Berkshire, Duroc, Yorkshire, Landrace and Tamworth. These breeds are prized for their ability to forage, develop muscle quickly, and are hearty enough to weather New England winters. Their meat is distinguished by its marbling, reddish hue, and generous, creamy fat cover.
Hogs are an excellent starting place for butchery due to the manageable size of a side of pork, the interesting options provided, and the collection of skills that are demonstrated and examined. Butchery has a history as long as humanity itself. Students will continue this tradition and learn to table- (or bench-) break a side of pork with knives and a handsaw. Over the course of four four-hour class sessions, students will learn to break down the entire side of pork into primals. Additionally, each week, students will go in-depth on a specific primal, further processing it into the resultant sub-primals, and from there into retail butcher shop and restaurant-ready cuts. As a part of their study, students will also make sausage, explore the utilization of offal (ie. skin, bones, fat, organs), and discuss the theories behind other value-added products, such as guanciale or smoked hocks.
During this practice, students will acquire the skills of deboning, skinning, and portioning cuts of pork. Students will also learn to safely utilize other butchery equipment, including the bandsaw, the meat-grinder, and the vacuum sealer for reduced oxygen packaging. As we continue to explore the anatomy of the animal, students will delve into the optimal cooking methods for the variety of cuts available, and take with them different portions each week for cooking, tasting and experimentation. By the end of the program, students will be able to confidently break down an entire side of pork, and be familiar with the variety of available cuts and culinary opportunities.
Pork 301 Schedule
January series: 1/9, 1/16, 1/23, 1/30
February series: 2/20, 2/27, 3/6, 3/13
Compete Four Class Series: $1,100 per person (includes gift of two knives, a scabbard, and a Fleishers hat to take home)
A few more details:
- Three students per class.
- This advanced program is designed for culinary professionals, agriculturalists, aspiring butchers, and individuals interested in the serious study of the art of craft butchery and carcass utilization.
- Attendees butcher their own side of pork in every single class because we believe repetition is essential to success in such a short period of time.
- Students must be over 18 years of age, able to lift over 50 pounds with ease, and have a core competency of basic knife skills in order to participate.
- Please direct any questions to firstname.lastname@example.org
- The four weeks will be broken down as follows
- #1: HAM & SIRLOIN
- #2: BUTT & PICNIC
- #3: SAUSAGE
- #4: LOIN & BELLY
Strengthening the Local Meat Movement
We believe training tomorrow’s butchers is the key to strengthening and growing the sustainable meat movement. Here are just a handful of butcher shops, restaurants and meat companies we’ve had the pleasure to train, befriend and see succeed:
Marlow & Daughters (Brooklyn, NY)
The Meat Hook (Brooklyn, NY)
Clove & Hoof (Oakland, CA)
Western Daughters (Denver, CA)
Harlem Shambles (New York, NY)
Hudson & Charles (New York, NY)
Osso (Lima, Peru)
McCann’s Local Meats (Rochester, NY)
Lindy & Grundy (Los Angeles, CA)
Southern Craft Butchers (Raleigh, NC)
Cloven Hoof (Missoula, MT)
EA Brady’s (Grand Rapids, MI)
Pig-Headed (Baltimore MD)
Dundore & Hester (Wyomissing, PA)
Dai Due (Austin, TX)
Texas Cut Meat Co (Austin, TX)
Side Hill Farmers (Syracuse, NY)
Sutter Meats (Northampton, MA)
Boucherie Grinder (Montreal, Canada)
DELICATESSEN (Moscow, Russia)
The Chop Shop Butchery (Ashville, NC)
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