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How a Butcher Sharpens Knives

Mike Smollon shows his Meat 101 class how to sharpen a knife. "We often wondered why most of our students are from either out of state or from long distances talking with several of our students We are often told that they are coming from areas where they don't have a butcher shop. So their need to learn how to cut meat is purely for those interested in purchasing from local farms the whole slaughtered animal like a pig side, lamb or quarter of beef to cut for there own use." The My Butcher and More Meat 101 class consists of: Hands On Knife Sharpening Demo. Hands on Knife Handling Demo. Observe a side of Hog breakdown with some hands on fabrication by our students. Hands On Sausage Making. Dry Curing Italian Panchetta Rolled and Bacon Style . Hands On Boning Out Whole Chicken and Cut Up Whole Chicken. Each guest will receive a Commercial Boning Knife & Sharpening Stone, 3 lbs. of sausage, and their boneless chicken and bones for stock or soup A Certificate of Butchery will be given to each participant. Aprons or butcher coats will be provided for each class to help keep your cloths clean.