ftranfa Posted June 18, 2008 Share Posted June 18, 2008 Does anyone know where one might find a butchery class to enroll in??? I looked at L'Academie and didn't see one there....Anyone? Anyone? Link to comment Share on other sites More sharing options...
mdt Posted June 18, 2008 Share Posted June 18, 2008 Does anyone know where one might find a butchery class to enroll in??? I looked at L'Academie and didn't see one there....Anyone? Anyone? What type of butchery? Do you want to break down an entire cow or just learn how to break down primal cuts? Link to comment Share on other sites More sharing options...
MarkS Posted June 18, 2008 Share Posted June 18, 2008 I am sure L'academie would offer one if you could coordinate enough people. And I would think quite a few on this board would be interested. Costs could be high, depending on how much meat is butchered. Link to comment Share on other sites More sharing options...
ftranfa Posted June 18, 2008 Author Share Posted June 18, 2008 What type of butchery? Do you want to break down an entire cow or just learn how to break down primal cuts? Probably just some primal cuts, but with a few more advanced cuts........ Link to comment Share on other sites More sharing options...
edenman Posted June 18, 2008 Share Posted June 18, 2008 Michael Landrum did this last year. I'd be interested in a repeat class, since I wasn't able to make the first one. Link to comment Share on other sites More sharing options...
mdt Posted June 18, 2008 Share Posted June 18, 2008 Probably just some primal cuts, but with a few more advanced cuts........ What do you mean by advanced cuts? Do you want to deal with pork, poultry, and fish also? I think that having a custom class could be a great thing, although depending on what would be covered might need a few sessions. Link to comment Share on other sites More sharing options...
ftranfa Posted June 18, 2008 Author Share Posted June 18, 2008 What do you mean by advanced cuts? Do you want to deal with pork, poultry, and fish also?I think that having a custom class could be a great thing, although depending on what would be covered might need a few sessions. I guess I was thinking something that taught the basics of butchery, and maybe showed a cut something akin to Landrum's class last year....Not really sure, that's why I posted this.... I would like to learn large cuts for beef & pork, the proper way to break down and debone fowl, etc... Link to comment Share on other sites More sharing options...
Demetrius Posted June 18, 2008 Share Posted June 18, 2008 I bet a lot of folks in the Don Rockwell community would be interested in taking a class with Michael Landrum. I too missed the class last year. Link to comment Share on other sites More sharing options...
tripewriter Posted June 18, 2008 Share Posted June 18, 2008 I would be up for this. It's one area where I have trouble keeping up my knife skills (versus, say, cutting vegetables). Link to comment Share on other sites More sharing options...
DanCole42 Posted June 18, 2008 Share Posted June 18, 2008 Silver skin and fat are never as easy to trim and remove as TV makes it look. A good place to start: pick up a PSMO from Costco and watch the Good Eats episodes Tender Is the Loin Parts I & II. Link to comment Share on other sites More sharing options...
Cooter Posted June 18, 2008 Share Posted June 18, 2008 I would be up for this. It's one area where I have trouble keeping up my knife skills (versus, say, cutting vegetables). Why is this? I don't even eat vegetables, but I can brunoise or chiffonade with the best of 'em. I grill every other night, however, and I can't even cut the fat off a strip steak. Link to comment Share on other sites More sharing options...
edenman Posted June 19, 2008 Share Posted June 19, 2008 I don't even eat vegetables Fuck Yeah. Link to comment Share on other sites More sharing options...
JPW Posted June 19, 2008 Share Posted June 19, 2008 Why is this? I don't even eat vegetables, but I can brunoise or chiffonade with the best of 'em. I grill every other night, however, and I can't even cut the fat off a strip steak.1)Do you have a good fileting knife?2)It's much easier to trim a primal cut and then cut into steaks than it is to trim individual steaks. Link to comment Share on other sites More sharing options...
zgast Posted July 31, 2018 Share Posted July 31, 2018 Resurrecting this - hoping to take a class on butchery and couldn't find anything active. Any ideas? Link to comment Share on other sites More sharing options...
Keithstg Posted July 31, 2018 Share Posted July 31, 2018 The Whole Ox in Marshall has a recurring series. Think they publish dates/ times on their website. 1 Link to comment Share on other sites More sharing options...
StarStraf Posted July 31, 2018 Share Posted July 31, 2018 6 hours ago, Keithstg said: The Whole Ox in Marshall has a recurring series. Think they publish dates/ times on their website. I looked it up - nothing scheduled currently https://thewholeox.com/events/ Link to comment Share on other sites More sharing options...
MarkS Posted July 31, 2018 Share Posted July 31, 2018 I went to an event at Mess Hall, "Some Disassembly required", where a hog was broken down and butchered. It was a fun evening with great food to eat and take home as well. http://messhalldc.com/events/ https://brightestyoungthings.com/articles/recap-some-disassembly-required-mess-hall 1 Link to comment Share on other sites More sharing options...
MarkS Posted September 13, 2018 Share Posted September 13, 2018 This mess hall event returns in 2 weeks. Both educational and entertainment. https://mailchi.mp/147438080fbf/some-disassembly-required-returns-to-mess-hall?e=dceaefbbdb 1 Link to comment Share on other sites More sharing options...
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