In this 3-class series at Sustainable Food Center you will learn how to choose, cut, handle, season and prepare meats commonly used in home cooking. You will gain hands-on experience using various knives to break down larger cuts of meat and poultry into smaller, serving-size cuts and beyond. Learn about various cuts of meat and their best uses; how to debone and grind meat; safe meat handling; cooking and storing meat.
Classes will be led by Julia Poplawsky, co-founder of the Central Texas Meat Collective.
Butchery 1: Using the Whole Chicken - Monday, 10/15 6:30-8:30 pm
Butchery 2: Understanding Meat- Monday, 10/22 6:30-8:30 pm
Butchery 3: Grinding Meat and Using Ground Meat- Tuesday, 10/30 6:30-8:30 pm
Don't want to buy the whole series? Purchase individual classes for $40 each at the links below.
Butchery 1: Using the Whole Chicken http://bit.ly/2oGBLtm
Butchery 2: Understanding Meat http://bit.ly/2wDUdXi
Butchery 3: Grinding Meat and Using Ground Meat http://bit.ly/2PEKx6W
-Class participants must be 16 and older. Youth ages 12-15 may attend with purchase of an additional ticket and close parent/guardian supervision during class.
-Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.
-All payments are final and non-refundable. However, we would be happy to transfer your spot in this class to someone else if you cannot attend.
Questions? Contact Sophie Fitzpatrick at firstname.lastname@example.org or (512)-220-1142.