Butchery Intensive: New York

Expand your repertoire and your profits with the timeless tradition of butchery. This two-day course covers safety, tools and proper knife techniques; identification of anatomy and muscle groups and helps students understand effective utilization of various cuts of meat. Students will explore lamb, pork and beef through demonstration, lecture and hands-on learning.

LAMB

After a general overview of butchering that includes an introduction to primal and sub-prime cuts and a review of tools and knives, the first day begins with an overview of lamb breeds and demonstration of breaking the whole carcass into primal and sub-primal cuts.

Other lamb techniques covered include boning out a lamb shoulder and leg using the tunnel method; breaking down a lamb leg, removing the aitch bone and separating the muscles into knuckle, heel, top round, flap, eye and bottom round and shank. Learning is hands-on—students will be given a side of lamb to break into racks, chops, roast, porterhouse and sirloin.

PORK

The course will also include a brief overview of pig breeds, common slaughter methods and then a demonstration how to fabricate a side of pork into primal and sub-primal cuts.  Using a side of pig, students will learn to remove skin; debone the shoulder; split the Boston butt from the picnic ham; remove the coppa muscle and tenderloin; remove spare ribs from the belly; identify different kinds of ribs; debone the loin for baby back ribs and center cut loin and produce a variety of chops.

They will remove the sirloin from the leg (ham), debone it and cut it into steaks.  Students will make porchetta and the instructor will demonstrate how to tie roasts.

BEEF

The instructor will give an overview of beef and cattle breeds and will demo breaking down the hindquarter into different muscles including the sirloin, hanger and tenderloin.

Students will break down the animal into chuck, clod, flatiron, short ribs, brisket, ribeye and cowboy steaks.

TUITION AND PREREQUISITES

Application fee

Books and supplies

Lunch

Check back to see additional start dates or contact us at 888.324.2433.

*One year of experience in a professional culinary environment (for example, a professional kitchen), or degree from a career culinary program; knowledge of basic knife skills and techniques required.

pig_CP
course information
DATESTIMEDURATIONDAYSTUITION
12/2/2014-12/4/2014 5:00pm-10:00pm 2 days T, TH $1,500
6/2/2015-6/4/2015 5:00pm-10:00pm 2 days T, TH $1,500

Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission's accreditation. This course is designed for personal enrichment and is not intended to qualify a student for employment.

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