Breaking Pork

So I’ve told you where I am and what I’m doing, but there’s been very little about butchery on this blog; and seeing as you’re probably here to learn about meat, or because you’re my mom and you love me, I should go over some of that.   

Over the 12 week hands-on program at Fleishers Craft Butcher, I will become an proficient nose-to-tail butcher. The first half of my training has been taking place at the Fleishers' processing facility where we take a whole animal carcass and break it down into smaller primal and sub-primal cuts. 

Still not following?

Well, you are in luck because I got my hands on some camera equipment