Whats Covered
 
Module 1: Introduction to Butchering
History of butchering
Importance of humane slaughter and ethical sourcing
Workplace safety and sanitation procedures
Module 2: Butchers Tools and Equipment
Identifying and using various knives (cleavers, boning knives, etc.)
Proper care and sharpening techniques for knives
Additional butchering tools (sausage stuffer, grinder, etc.)
Module 3: Animal Anatomy
In-depth exploration of major muscle groups and skeletal structure of common meat animals (beef, pork, lamb)
Identifying primal cuts
Module 4: Beef Butchery 1: The Forequarter
Breakdown of the chuck, brisket, navel, plate, and rib
Module 5: Beef Butchery 2: The Hindquarter
Breakdown of the round, flank, sirloin, and short loin
Module 6: Pork Butchery 1: The Shoulder
Breakdown of the picnic shoulder, Boston butt, and blade roast
Module 7: Pork Butchery 2: The Loin and Hindquarter
Breakdown of the loin, tenderloin, ham, and belly
Module 8: Lamb Butchery
Breakdown of the leg, shoulder, rack, and loin
Module 9: Offal Butchery
Techniques for handling and utilizing organ meats (liver, heart, kidneys, etc.)
Module 10: Charcuterie Basics
Salting, curing, and smoking techniques for creating sausages, bacon, and other charcuterie products
Module 11: By-Products and Utilizing the Whole Animal
Creative utilization of lesser-used cuts (trimmings, offal)
Making stocks, broths, and utilizing bones
Module 12: Knife Skills for Butchers
Mastering basic knife cuts (trimming, slicing, dicing)
Sharpening and honing techniques
Module 13: Meat Packaging and Storage
Proper wrapping techniques for various cuts
Refrigeration and freezing guidelines
Module 14: Butcher Shop Operations (Optional)
Setting up and managing a butcher shop
Sourcing meat, pricing strategies, and customer service
Module 15: The Art of Butchers
Exploring the artistry of butchery presentation
Understanding flavor profiles and choosing cuts