Meat 101

Please contact Mike Smollon at EMAIL HERE

410-295-7500

Dates Available

Feb. 27th is our next Scheduled MEAT 101 Class is full, thanks for your support!

Our next MEAT 101 Class is March 26, 2012

As we fill a class another date will become available.

Monday Evening Classes need to be a minimum of 6-8 per class - Full payment needs to made six days in advance of class date. For those who live out of the area send check or call with credit information or come in person and pay, thanks. For those interested in any of our classes

and live either out of state or a long distance and are looking for lodging call Jeff Clark 410-972-4335 at The Westin Hotel in Old Town Annapolis for thier rates let him know your attending our class.

5 PM to 8 PM

Hands On Knife Sharpening Demo - Hands on Knife Handling Demo

Observe Side of Hog Breakdown with some hands on fabrication by our students

Hands On Sausage Making(recipe included)

Dry Curing Italian Panchetta Rolled and Bacon Style (recipe included)

Hands On Boning Out Whole Chicken 

Each guest will recieve a Commercial Boning Knife

3 lbs. of sausage and their boneless chicken and bones for stock or soup

Rubber - Non Slip Soles Recommended on Shoes

aprons or butcher coats will be provided for each class to help keep your cloths clean.

$149.00 per student

Our last 101 class turned out to be allot of fun. Everyone has agreed to come back together

to take another 101 class. Mind you they were coming from Silver Spring, MD, Washington DC

and Odenton, MD

 

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Meat 401

One on One with the Butcher

This session is a complete meat cutting and sausage making class. We prefer a Friday from 8 am to 2 pm.

Our MEAT 401 call is booked through April 6, 2012.

Coming from afar? Ask for Jeff Clark at the Westin Hotel for accommodations

Call  410-295-7500  ask for Mike Smollon for future reservations.

 

Knife Handling & Knife Sharpening

Proper Sanitation 

Prevention of Cross Contamination

Lamb, Pork & Poultry Carcass Breakdown

Beef Primal Portion Control Cutting

Boning, Scaloppine, Stuffing, Butterfly, Slicing, Cubing, Grinding and Frenching

Fresh Sausage Making

Recipe Suggestions for  Meat Cuts

This class can be a one on one or two individuals per session. Each paid particapent will receive a com boning knife like the ones we use. A 10 lb. box of assorted meat cuts and sausages cut during that day and a MEAT 101 My Butcher and More apron.

One on One Fee: $399.00

Two on One Fee per person $349.00 Price edited 01/09/2012

This class can be an added influence to a learnered professional culinarian wanting to hone their skill level in the art of butchery and charcuterie.

Many of our retail customers interested in learning where all the meat cuts come from on the carcass and understanding why there are specific cooking instructions for working muscles vs. non working muscles.

My career took several years to learn all there is to know about the art of butchery and meat cutting. I'm still learning.

For best results have a list of questions at the ready! You will be working side by side with our meat cutting staff all day. Our hands on classroom is a real time old school butcher shop during business hours.

We have been recognized along with five other butcher shops around the country by Bon Appetite Magazine for our MEAT classes in the Feb. 2011 issue.

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Customized Butchery Classes for particular needs are available.

EMAIL HERE  - Mike Smollon, Owner / Operator