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.
DurationButchery 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.
The New School of Traditional Cookery was founded in 2006, in Austin, Texas, concurrently with Dai Due Supper Club, to provide an educational aspect of our business that promotes responsible use of our wild resources.
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. Butchery classes, roaming Hunting and Fishing “Schools” and various cooking courses devoted to meat and fish cookery have become our mainstay. These events are open to all, with any experience level, and are designed to be immersive, usable and adaptable to our students’ abilities.
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.
Learn the craft of butchering with Chef Cam Floyd of Sweet Auburn BBQ! Chef Cam will butcher and prepare a whole hog for smoking, and explain the do’s and don’t of butchering.
We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork ribs to roast and sides to eat.
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.
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.
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