From the tools and techniques behind different cuts of meat, to proper cleaning and deboning procedures, we’ll take you through the basics of this age-old, top chef technical skill. You’ll leave class with some serious bragging rights plus an appreciation for all parts of the animal.
DurationGet to know youFrom the tools and techniques behind different cuts of meat, to proper cleaning and deboning procedures, we’ll take you through the basics of this age-old, top chef technical skill.
You’ll leave class with some serious bragging rights plus an appreciation for all parts of the animal.r meat! Ironically, this fundamental kitchen skill is one not many folks possess in our industrialized yet meat-centric food culture.
School of Food is proud to be a Humanim social enterprise. We are passionate about growing Baltimore's local food economy through training, job creation and food business technical assistance.
A rare opportunity to learn specific lamb cuts and how to cook them. Go home with meat to cook and a renewed enthusiasm about lamb and all its deliciousness.
Chicken is one of the most popular meats of modern times. We'll guide you through choosing a bird to breaking down a whole chicken to cooking the different parts in new and fun ways.
Duck Two Ways Class is offered by Panzano for all ages and skill levels. This class focus on whole bird butchery.
Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.
Butchering Skill class is offered by Cook. COOK celebrates the craft of cooking, drinking and gathering at the table. Programming ranges from intimate, demonstration-style dinners led by A-list chefs and restaurateurs to knife and butchering skills.
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