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Butchery Classes NYC

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Learn the art of butchery and master the techniques of cutting and preparing meat with hands-on cooking classes in NYC. Discover the secrets of professional chefs, gain confidence in the kitchen, and impress your friends and family with your newfound culinary skills.

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Whole Hog Butchery

Dickson's Farmstand Meats See all classes by this school @ 75 9th Ave, New York, NY

Discover the art of whole hog butchery and learn the age-old techniques of charcuterie and salumi in this immersive class. Get hands-on experience in preparing different cures and indulge in a thorough tasting spread to compare the various methods. Don't forget to bring a sweater as the class takes place in a cool cutting room.

(244) All levels 18 and older
$85
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All About Technique: Fish Butchery

The Institute of Culinary Education See all classes by this school @ Brookfield Place, New York, NY

Fish butchering doesn't have to be intimidating. Get this essential skill down to a science as you learn the techniques to fabricate a whole flat fish, a whole round fish and much more.  You'll learn the cooking methods most suitable to fish cookery, such as en papillote, sautéing and frying.  Then you'll use those techniques to make a feast of:  sautéed fillets of flounder à la meuniere; Mediterranean branzino baked en papillote;...

(950) All levels 18 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!
$130
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Breaking Beef: An In Depth Tour of the Steer

Dickson's Farmstand Meats See all classes by this school @ 75 9th Ave, New York, NY

Expand your culinary knowledge and learn the ins and outs of beef with Dickson's Farmstand Meats. Discover the differences between cuts, explore livestock agriculture, and gain valuable tips for shopping and cooking. Join us for a meaty adventure!

(244) All levels 18 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!
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Father's Day Grilling Masterclass and Butchering Demo

Miette See all classes by this school @ 132 Mulberry St, New York, NY

Join us for a special Father's Day event with Chef Paul as he leads a nose to tail grilling experience on our two outdoor grills. Starting with a whole lamb, this hands-on class will teach you the fine art of butchering, prepping the meat, and grilling it to perfection. The menu includes summer favorite side dishes that will carry you through Labor Day.

(495) All levels 13 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!
$135
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Butchery: Chicken, Fish and Rabbit

The Brooklyn Kitchen See all classes by this school @ 100 Frost St, Brooklyn, NY

Small animal butchering Whether you've taken our Knife Skills class and are ready for the next level, or just a curious meat eater, this one's for you. In this gateway butchery class, students will get hands-on experience breaking down a chicken, fish, and rabbit, and learn essential methods for preparing each cut. Dinner will be served, and students will take home all their proteins (to make a giant surf and turf feast, or freeze for later!).

(739) All levels 16 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!
$150
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Pig Butchery

The Brooklyn Kitchen See all classes by this school @ 100 Frost St, Brooklyn, NY

Join expert butchers Erika Nakamura and Jocelyn Guest, aka the Butcher Girls, as they break down a  pig into familiar butcher cuts. In addition to the anatomy, the Butcher Girls will revealing the musculature secrets behind cooking pork. Why does pork shoulder need to be cooked for along time, and pork chops are best seared? Who put all the fat in bacon?  Erika and Jocelyn will start with a side of a pig, and over the course of nearly...

(739) All levels 16 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!
$150
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Pig Butchering with Fleishers

The Brooklyn Kitchen See all classes by this school @ 100 Frost St, Brooklyn, NY

The Brooklyn Kitchen is proud to team up with the talented butchers at Fleishers Craft Butchery for an immersive and intensive pig butchering course!  In this class, students will get hands-on experience breaking down a pig, cook and enjoy some of the cuts they've prepared, and leave with meat and tools to take home.  Perfect for the adventurous home cook!

(739) All levels 18 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!
$150
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Whole Fish Butchering

The Brooklyn Kitchen See all classes by this school @ 100 Frost St, Brooklyn, NY

Take your knife skills (and pescatarian lifestyle) to the next level with this comprehensive class on breaking down whole fish.

(739) All levels 18 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!

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Reviews for Butchery Classes in NYC

Butchery Classes in NYC are rated 4.7 stars based on 236 verified reviews from actual CourseHorse.com purchasers.

  • I purchased the class as an anniversary gift for my boyfriend. We absolutely loved it. We walked away more knowledgeable and enjoyed the entire process. The location was great. The food was tasty. Your company gave off a very warm and welcoming vibe. The energy from the two instructors was awesome.
  • This was a stellar experience. Mike and Mitch with Dickson’s Farmstand Meats were incredibly friendly and professional and knowledgeable. The quality of the pork and the course was top notch. a highlight of my week and would 100% do this again. Cheers!
  • This class was super fun! Rebecca and Chris are very knowledgeable and fun to chat with.
  • Jerkin' Around: How to Make Beef Jerky

    Great instructor and a real hands-on experience. I highly recommend it to anyone interested in making jerky.
  • The class was excellent!! From the freshness of the ingredients to the detailed explanations from Rich, we enjoyed every moment (and every bite!) from this class :)
  • Jerkin' Around: How to Make Beef Jerky

    This class was awesome. I bought it for my husband as a Christmas gift, and we both had a great time. The class was held in the new basement location of Chelsea Market, which we found with some help from the friendly staff of their upstairs shop. Our instructors were excellent hosts, funny, personable, and knowledgeable, answering any and all questions we had and guiding us to make the right cuts. There was even some charcuterie and beverages that we could help ourselves to as we made our own jerky. Definitely recommended.
  • Jerkin' Around: How to Make Beef Jerky

    The class was great. The instructors were very informative and supportive. Slicing the meat for the jerky was my favorite part, and in a few days you have over 2 lbs. of beef jerky! I highly recommend this course.
  • Everything was perfect, informative class, great instructors. 'It was a keeper.' DL
  • Jerkin' Around: How to Make Beef Jerky

    Great class! Aaron was very attentive and informative. Excited to try the jerky!
  • Great venue and 2 great Dickson staff to take us through the experience Drinks and antipasti plate were a pleasant surprise.
  • Wasn't as hands-on as I had imagined but it was fun handling body parts as they were hacked off.
  • Great course, friendly and knowledgeable instructors. Course was a lot of fun
  • Jerkin' Around: How to Make Beef Jerky

    Am slightly cautious when I read tons of only positive reviews - but this class lives up to it! Easy going, generous and informative - Chris and the folks at Dickerson's really want you to share in their belief and enthusiasm in their products, and methods. Great, fun, and useful class. Learned a lot, was hands-on, and can't wait to pick up the product of our efforts!
  • Great class. 2 suggestions: 1. At the show, the cow was in 3 pieces so it was sometimes hard to visualize where each part came from. Have a picture/chart of the cow, so that we can visualize where on the cow each cut is located. 2. It wasn't always which cut corresponded to typical cuts in a normal grocery store. They always referred to each cut by the specific names they assigned in their store, which were different from a typical store. For example, I wasn't clear where a typical chuck steak came from.
  • Awesome instructors and impressive shop!
  • Very informative. The instructors were willing to answer all sorts of questions and really make it an immersive experience.
  • The instructors were awesome. Loved this course!
  • Jerkin' Around: How to Make Beef Jerky

    Charcuterie, beer, wine, knives, meat, spices, jerky. A great class. Fun, informative. We’ll be back for more!
  • Jerkin' Around: How to Make Beef Jerky

    This class was awesome. Great atmosphere, great teachers.
  • The class was exactly what I hoped for and more. The instructors were very knowledgable and engaging. Definitely will recommend.
  • Bryan was a great instructor - friendly, knowledgeable, funny. Brooklyn Kitchen is a really fascinating facility. I really enjoyed the class.
  • This course was absolutely fantastic. Completely exceeded both my and my girlfriends expectations. The butchers taking the class were incredibly knowledgeable and also hilarious. We are definitely planning on booking more courses at Dickson’s!
  • Class was super fun and informative. I learned a great deal about the different cuts of meat. I have such respect for Aldo and his team. Highly recommend this class
  • Jerkin' Around: How to Make Beef Jerky

    Just a really fun fun class. And the teacher really was into the craft
  • The course was excellent. Adrianna and Aldo were fun presenters and really broke it down beautifully. I would definitely want to go back for future courses at Dicksons ! Apart from the course, the food and drinks were also of top quality. All in all - a great experience.
  • This was a great course! We’ve been buying our meat from Dickson’s for the longest time but getting their head butcher, Aldo, to demonstrate how to take a steer apart into its prime and secondary cuts and their manager, Adrianna, to explain how they use the whole animal to minimize waste, was a great experience. All this is accompanied by some wine, beer and housemade charcuterie which makes this class not only informative but also delicious! Looking forward to the next course.
  • I really enjoyed the instructor (or whatever it's called) it was a very nice learning experience. I loved that they cooked a little of everything we broke down amd served it as a nice relaxing chilling meal. I would do it again maybe big game next time.
  • You might want to bring along a mini backpack cooler or something as you get to bring home raw chicken, fish, and rabbits :).
  • My dad and I had a lot of fun. Super educational and something we would have never experienced! Also the charcuterie board and wine/beer were great!
  • Awesome! Knowledgeable instructors, delicious food, and got to get our hands dirty and butcher a bit ourselves! Thanks!
  • Knowledgeable and friendly instructors! Learned a ton and loved being able to take home some to try ourselves!
  • The charcuterie was delicious. Hands down, best ham I've ever tasted. We came home with a pack of bacon, which was thick cut and had hints of maple. The class itself was very informative. You won't be doing any cutting yourself, but it is still hands on if you want to touch the cuts or appendages (with gloves.) Really interesting from food perspective, and from an anatomical perspective.
  • It was super interesting. Thx
  • Great instruction by knowledgeable teachers. Excellent
  • I love the class! Everyone was great! I got hands on experience with butchery and we cooked some the meat we butchered!
  • Butchering: Pig Nose to Tail

    The instructor, Bryan, is engaging, entertaining, and extremely knowledgable. My friends and I learned a lot from this class and had a really great time.
  • This class was seriously excellent. Adriana and the team at Dickson's were so knowledgeable, and fun. Of all the classes I've taken, this one was most worth the money. Had a great time at this class.
  • A super fun, well prepared, educational experience that was shocking how fantastic it was! Just be sure to bring a winter jacket... and an appetite for learning and eating fine meats!! Thank you to the Dickson's butchers who took the time to give us a very memorable fun evening! The other class attendees were definitely my peeps for sure. Such a nice group.
  • Great class. The combination of having both the butcher and the charcuterie chef present made the class even more meaningful. The information from the chef was the part I enjoyed most. Well that along with a generous tasting of the finished product all during the demonstration. I made the mistake of having a sandwich just before the class. There was so much great cured product handed out in the class that eating earlier was not necessary. I am looking forward to the other classes offered by this group.
  • Jerkin' Around: How to Make Beef Jerky

    Loved this class. The guys were great; so knowledgeable and helpful. Before class started, they served a delicious array of charcuterie and pates with bread. There was wine, soda, and water available as well. They explained the whole philosophy of the shop and from where they get their meat. Then, a great explanation of the cut of meat used as well as knife honing and trimming the meat. We were partnered up and we took turns trimming and slicing our 2 lbs of meat. We received a plastic bag filled with 1/2 lb perfectly trimmed meat to add to what we trimmed. Then we each got to choose our seasonings and marinade. I'm picking it up on Sunday! Can hardly wait!
  • Loads of fun, incredibly informative, and delicious! Looking forward to taking other classes with them.
  • Amazing class by Aldo and Fred. Not a hands on class but you get to touch the pig parts if you wish. Snacks from each part of the pig are given and an explanation of how these delicacies are produced, from head cheese to spiral ham. I really enjoyed learning about the anatomy and how knife skills and precision is important. Butchers deserve as much recognition as sushi chefs!
  • Jerkin' Around: How to Make Beef Jerky

    The two instructors who taught the class were excellent. They were very informative. They discussed and demonstrated all aspects of making jerky. Looking forward to more hands-on classes.
  • Jerkin' Around: How to Make Beef Jerky

    Very informative, this was my second class. I will be taking more.
  • Jerkin' Around: How to Make Beef Jerky

    Great time and super informative.
  • Jerkin' Around: How to Make Beef Jerky

    Very good class
  • Jerkin' Around: How to Make Beef Jerky

    Very fun and informative class.
  • I highly recommend. It is a very welcoming and instructive course. You go through a whole steer butchered step by step by friendly passionate butchers and you learn a great deal! I have a new found appreciation for their work and feel ready to roast and stew with more confidence.
  • Beef Butchery 101: The Chuck

    Amazing class! Fun, informative and delicious!
  • Jerkin' Around: How to Make Beef Jerky

    My husband Loved the class and said that it was informative, fun and the teachers were great. Thank you!

Discover the Best Butchery Classes in NYC

Butchery is the practice of selecting, slaughtering, deboning, cutting, and preparing meat. One of the oldest trades still performed today, butchery is a detail-oriented craft that has been refined over thousands of years. A practice that relies on a combination of finely-honed skills and high-quality tools, butchery emphasizes getting the best cuts from the finest meats and stands in contrast to the mass-produced meat products of industrial society.

Dating back over 400,000 years with the earliest documented butchery site in Kent, England, butchery is now considered an art form. Independent butcher shops have seen a rise in popularity as individuals become more intentional about their sourcing and consuming habits.

Whether you’re looking to improve your homemade meals or support sustainable farming, a butchery course can be a great way to perfect your skills so that you can create truly memorable farm-to-table food experiences, for both loved ones and customers. There’s so much to be gained from practicing this ancient set of skills. 

Why You Should Learn Butchery in NYC

A well-respected trade, butchery can provide many benefits to those with a passion and interest. Being a knowledgeable butcher allows you to hand-select and personally slice your own cuts of meat, elevating your dishes with an artisanal flair. 

Are you passionate about environmentalism? Butchers can locally source their meat from sustainable and humane farms and minimize waste by ensuring every usable part of the animal is properly harvested. Becoming a master butcher helps you develop a deeper connection to your food and the environment so that your dishes can be healthy, wholesome, and earth-friendly.

Is the rising cost of groceries causing you stress? Purchasing large portions of meat directly from a local farm and butchering it into prime cuts can save you money in the long run. You can stock up on meat for one or more seasons, and handling the processing and packaging on your own can help limit your financial waste, as well.

Looking to invest in your community and make friends? Local butcher shops are often central to the day-to-day lives of those that live nearby, with expert butchers forming bonds based on trust and respect with neighbors and local businesses. 

With the cultural shift away from factory farming towards less harmful, more sustainable ways to source food, butchery can be an exciting new career. A quality butcher shop can be an essential business in any community, connecting ranchers to consumers, and making farm-to-table practices more accessible. 

In-Person Butchery Classes & Schools in NYC

Butcher shops are an intimate staple in nearly every neighborhood in New York. In fact, the oldest butcher shop in New York is Staubitz Market, which was established in 1917 and is still operating today. In the early 1900s, there were butcher shops on nearly every street corner and, while many of these original shops have closed over the years, countless butcher shops are still thriving.

It’s not surprising, then, that this city known for its bodegas and corner stores, with dozens of unique and beloved neighborhoods centered around locally-owned businesses, has plenty of butchery classes for you to choose from.

Breaking Beef: An In-Depth Tour of the Steer is a butchery-focused class held in Chelsea, NY. Hosted by Dickson’s Farmstand Meats, the butchers leading this demo class will walk you through breaking down a whole side of beef, from neck to tail. They’ll cover all the cuts that come off of a steer and will discuss livestock agriculture practices. You’ll learn how to properly shop for the best meat and how best to cook each cut Plus, there are samples!

Dickinson’s Farmstands Meats also offers Whole Hog Butchery where expert butchers will break down a whole hog and walk you through the different butchering techniques. This class will also cover techniques used in charcuterie and preserving meats like salting, brining, dry-curing, fermenting, and smoking. Students will get hands-on experience preparing different items in various cures. (Special note: A sweater is recommended for all classes at Dickinson’s as they are held in their 60-degree cutting room.) 

The Brooklyn Kitchen hosts Pig Butchery, this demo class is led by Erika Nakamura and Jocelyn Guest, known as “the butcher girls.” Nakamura and Guest will break down a pig into familiar cuts and divulge the musculature secrets behind cooking pork. Each participant will get to take home between four and six pounds of varied cuts. 

Butchery: Chicken, Fish, and Rabbit is also hosted by The Brooklyn Kitchen and will focus on small animal butchering. Considered a gateway butchery class, participants will get hands-on experience breaking down these smaller animals and learn the essential methods for preparing each cut. Dinner is served during class and each student will take home all their proteins. 

Knife Skills 2: Butchery is held at The Institute of Culinary Education in Manhattan. An intermediate-level class, students will hone their fish and poultry fabrication skills by learning how to debone a chicken and filet a flounder. Knife Skills 1 is a recommended prerequisite for this course. As an added bonus, wine is provided during class.

Abigail’s Kitchen offers a course called Advanced Knife Skills: Introduction to Butchery at Home. Students will master how to filet a fish, debone a chicken, and French a rack of lamb. You’ll also discuss the different types of knives and what tools you really need. Dinner will be served, as will local wine and beer. Located in charming Greenwich Village, Abigail’s Kitchen offers a unique learning experience in a working restaurant kitchen.

Virtual Butchery Classes & Schools

Looking to take a break from the hustle and bustle of New York and spend a cozy evening at home? Online butchery classes boast the flexibility to attend from wherever you want and, with on-demand classes, whenever you want. Learning in your favorite pajamas can make the experience even more enjoyable. There’s also no need to sit in traffic, tackle public transit, or struggle to find parking. 

Students are generally required to source their own supplies and tools, but a list of ingredients will be provided after registration. Plus, online butchery classes still have the benefit of an expert instructor and the hands-on experience that in-person classes offer.

Virtual Building Blocks: Chicken Butchery and Cookery is an informative online class held by The Chopping Block Lincoln Square. This two-hour class is held over Zoom and will teach students how to select quality poultry that they will then properly butcher and prepare. It will also cover several different cooking techniques like braising, roasting, and sauteing. Students will be provided with a recipe packet, equipment list, and class syllabus upon registering.

Similarly, The Chopping Block Lincoln Square also hosts Virtual Building Blocks: Fish Butchery and Cookery. This class teaches how to select fish, identify flat and round fish, techniques for breaking down a whole fish, and various cooking methods. Also hosted via Zoom, a moderator will make sure that all your questions are answered by the chef either during or after class.

If you’re looking to master how to cook your hand-selected cuts, Class in the Kitchen offers Date Night: Steak for Two. Grab your partner, light a candle or two, and enjoy a romantic and informative evening at home. Led by Chef Grazia, this class teaches how to properly season and get a signature sear on your steaks, every time. Students will create a mushroom and wine reduction and roasted potatoes to compliment their mouth-watering steaks. 

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