Get up close and personal with the nose-to-tail eating philosophy as Christopher Walker, head butcher of Savenor's (and former head butcher of The Butchershop), leads a demonstration of smaller cut butchery. He'll take several different animals (already partially broken down) and show you how to butcher them into their various cuts, sharing cooking tips for each portion. This class will help the home chef to be able to butcher at home! Christopher's nontraditional approach to butchery means you'll get a solid overview of how the animal is built, as well as insider tips for using lesser-known cuts that are just as delicious as more common ones.
NOTE: This class is held at our classroom annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available here.
Please be aware of our cancellation policy.