Butchery 101

Learn essential butchery skills in this three hour hands on class in Baltimore designed for learners aged fifteen and above. This beginner friendly workshop introduces fundamental meat preparation techniques starting with breaking down a whole chicken and learning proper trussing methods. Participants then progress to working with pork loin where they practice deboning Frenching bones and cutting pork chops with precision.

The class focuses on building confidence in handling meat safely and efficiently while understanding professional kitchen techniques. By the end of the session participants gain practical experience in butchery fundamentals and prepare a delicious dish using the cuts they have created. This interactive class is ideal for anyone looking to expand their culinary skills in a structured and engaging environment.