This workshop is designed to cover the techniques that are key to meat, poultry and seafood butchery. We’ll cover the tools used in butchery, the different techniques that are employed in the fabrications of poultry, meat and seafood as well as give exposure to uses of different parts of common sources of meat. We will fabricate a half of a pig, a whole salmon, chickens, and sea bass that will then be distributed to the entire class.
Material fees will cover the cost of the products and will yield approximately 15 pounds of freshly prepared meats, poultry and seafood for each student. Knives will be provided to attendees.