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, Beef 301, and Lamb 301 courses, to teach the fundamentals of case cutting, custom butchery, and creative utilization of the whole animal through inventive recipes and old school practices.

 

A few more details:

  • These advanced programs are 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 sides/primals 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 classes@fleishers.com

 

Beef 301 Schedule

Classes run 10am-4pm on the following Thursdays & Fridays:
Jan 16-17
Feb 20-21
March 5-6
March 19-20

 

Classes take place at The Silo (Brooklyn). We also take requests for classes at Fleishers Greenwich and Fleishers Westport; contact classes@fleishers.com if interested.

 

Complete 2-Class Series: $1,600 per person (includes gift of two knives, a scabbard, and a Fleishers hat to take home)

 

REGISTER FOR BEEF 301


Pork 301 Schedule

Classes run 10am-4pm on the following Wednesdays & Thursdays:
Jan 8-9
Jan 23-24
Feb 5-6
Feb 26-27
Mar 11-12
Mar 25-26

 

Complete 2-Class Series: $1,000 per person (includes gift of two knives, a scabbard, and a Fleishers hat to take home)

 

REGISTER FOR PORK 301


Lamb 301 Schedule

Classes run 10am-4pm on the following Fridays:
Feb 7
Mar 27

 

Complete 1-Class Intensive: $800 per person (includes gift of two knives, a scabbard, and a Fleishers hat to take home)

 

REGISTER FOR LAMB 301


 

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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