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 butchery shops in Greenwich and Westport (CT), which provides more access to 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 email@example.com
Beef 301 Schedule
January series: 1/7, 1/14
March series: 3/12, 3/19
Complete 2-Class Series: $1,600 per person (includes gift of two knives, a scabbard, and a Fleishers hat to take home)
Pork 301 Schedule
January series: 1/8, 1/15, 1/22, 1/29
February series: 2/4, 2/11, 2/18, 2/25
Complete 4-Class Series: $1,200 per person (includes gift of two knives, a scabbard, and a Fleishers hat to take home)
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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