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.
This class runs from 10:00AM - 12:00PM, afterwards class attendees enjoy a lunch of grilled various cuts from the pig, Southern vegetables and a tasting of beverages made by our neighbors, The Lost Druid Brewery.
Explore the Chuck Roll for some delicious, less expensive cuts, such as the Delmonico (a.k.a. the Chuck Ribeye), the Denver Steak (boneless country-style ribs), Chuck Roast, the Chuck Flank Steak (a.k.a. Sierra Steak), and Chuck Stew Meat.
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.
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.
Butchery class is offered by The New School of Traditional Cookery. The aim is to educate, train and empower people within our community to utilize local foods to their fullest. Our main focus has been on animals, both domestic and wild.
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