If you enjoyed Intro to Craft Butchery, then let’s go a step further. In this class, students will discuss more advanced cuts. In addition, they will focus on the processing of whole chickens, in addition to half a hog or lamb carcass. Hands-on knife practice will be introduced in this section.
7/24–7/25, MT, 6:00–9:00 p.m. and
7/26, W, 6:00–8:00 p.m.
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