Teaching the Next Generation of Butchers
Welcome and thank you for your interest in Fleishers Butchery and 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.
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) opening soon
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)
We are taking a temporary hiatus from our renowned 12 Week Butcher Training Program. We fully intend on bringing back this immersive, rare opportunity in the future. In the mean time, we have a full schedule of classes geared towards a variety of skill levels, focus and length. Those interested in a more curated, personalized form of training are encouraged to email us (email@example.com) with details about what they are looking for. Hands on, participatory, and limited in size, these workshops are the gateway into the butcher’s world.
Browse our current class offerings here.
Sign up for our mailing list to stay up to date on new class programming here.
For private butchery or cooking lessons, or for corporate team building packages, email us: firstname.lastname@example.org