Learn how to prepare and butcher, both, chicken and duck from butchery master Ryan Farr. Ryan will cover a range of topics and skills, including butchery, portioning, various cooking techniques, proper storage and more. Classes are small, hands-on and appropriate for all levels.
Most butchery classes include large (ok, huge) take-home portions of meat! The portions are vacuum sealed and labeled for easy storage and handling.
This class is appropriate for complete beginners and intermediate butcherers. Eight students will spend three hours at the 4505 Meats production kitchen working with one duck and one chicken each.
Students Go Home With
The 4505 Meats production kitchen is in Hayes Valley. Buy your class tickets to get directions.