Trade Secrets | Butchery Basics
Get the most from your meat purchases. In this class home cooks learn how to properly butcher fish, fowl and various large cuts of meat. Perfect for people who purchase whole animals or large cuts of meat.
As some knife skills and coordinated dexterity are required, this workshop is best suited for the intermediate home cook.
- Trout Butchery
- Flat Fish Butchery
- Lamb Shank
- Chicken | Duck Butchery
- Pork Shoulder
Instructor: Eli Silverthorne
Tuesday, June 11 | 6:00 – 9:00pm
$65 per person (+ service fee*)
Safety regulations require students wear closed toe shoes when participating in any cooking class.
This class has a maximum capacity of 14 students.
Classes are for students 16 years and older.
Participants will be provided with an apron and all necessary tools and equipment.
Menus, recipes and instructors are subject to change as required.
If you need to cancel a class, it is possible to get a refund (less the service fee) up to 7 days before the date of the event via your universe.com account. A credit note may be issued for cancellations received by email (firstname.lastname@example.org) a minimum of 48 hours before the event.
Please note that there are no credit notes or refunds for missed classes or classes cancelled less than 48 hours before the event.
* All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price.