Have you ever wanted to know how to properly break down a whole pig, fillet a whole fish or butcher a farm animal?
Join the ICAEF for our new series of classes for our “Immersive Experiences”. The inaugural experience will be held at The Culinary Center of Kansas City, Missouri hosted by Lon Lane and master butcher Alex Pope from The Local Pig.
In this hands-on class we will break down our class into 3 days. Our expert butchers will guide you along your nose-to-tail butchering experience as you with knife in hand learn how to break down a side of pork, and a whole lamb into primals (ham, loin, belly, shoulder) and then further portioning into retail cuts used in your catering operation and kitchen. Learn where your favorite cuts sit on the animal and new cuts you may not have known existed! We will also explore how to successfully sell and serve less expensive cuts of beef. You will dig into preparation, recipes for catering, smoking and dry-curing tips too. We will wrap up our week with whole fish filleting techniques.
On Tuesday we will all participate in preparing lunch for each other with the treasures from the Butchery Experience.
Whether this is your first time at deep diving into butchery or sending your chefs and team to brush up on their skills, you will leave the class with a better understanding of whole animal butchery and broadened culinary skills!