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Knife Technique III: Build a Butcher Box

March 15, 2026 10:00am – 12:30pm
Galería, 1280 4th Street NE
Washington, DC 20002 United States
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Working independently at your own station with a full set of tools, you’ll learn butchery fundamentals using local, hormone-free, organic, and pasture-raised meats. This class will unlock the skills that enable you to buy in bulk from your local farmer, portion at home, and maximize both quality and value—whether you’re cooking for yourself or preparing to serve or share with others.

You’ll build your butchery repertoire with larger cuts: learning to portion steaks and chops, trim silver skin, and prep meat for even cooking and tenderness. You’ll also practice poultry techniques, including spatchcocking, halving, and breaking down a chicken into eight classic pieces.

Throughout the session, we’ll emphasize safety-first practices, knife and blade selection, and professional strategies for control, consistency, and care.

By the end of class, you’ll walk away with your own curated butcher box—prepared entirely by you—including:

  • 1 ribeye steak
  • 3 pork tenderloins
  • 2 pork cutlets
  • 1/2 spatchcocked chicken
  • 1 whole chicken, broken down into 8 pieces

Whether you’re stocking your freezer or preparing for your next gathering, this course empowers you to approach butchery with confidence, technique, and respect for the ingredient.

CLICK HERE to sign up