Is There a Butchering Class in Dallas?

That is a damn good question. I don’t have the answer but I’d like to hear from anyone who knows of one. A reader is says, “I am considering ordering a whole lamb from a local farm, and wanted to get my feet wet before an entire beast wound up in my lap.”

Update: From chef Sharon Van Meter: “Yes Nancy, chef Andre Bedouret offers a 4-hr Butchering Class at Milestone Culinary Arts Center. 4531 McKinney. Dallas TX. Call 214-217-2918 for more information.”


  • DarnellErwinFletcher

    I would bet if we got a group together we could get Rudolphs to do it. Sign me up.

  • Droopydave

    Yeah… we have so many feral hogs on the ranch I should learn how to clean them up instead of giving them to the… err.. people who depend them for protein.

  • Marcus

    + 2. I would pay good money to spend a day with a cow at Rudolphs.

  • I have been to a class with Andre and they are well worth the cost, he provides a wealth of culinary expertise and wisdom.

  • I’d be interested, but do we have to start with a whole lamb? Sounds kind of big & intimidating.

  • Worzel Gummidge

    Sarah: Don’t be sheepish!

  • allison

    Buh dum ching!

  • Julie Powell has written a new book entitled ‘Cleaving, A Story of Marriage, Meat and Obsession’. I have not read it as I am not a fan of hers, but she seems to have taken to cleaving with much passion and alarm. She apprenticed herself at Fleisher’s in Kingston, New York.

    Excerpt: “I’m mesmerized by the slow, easy peel,” she writes about butchering a hog. “It’s sad, but a relief as well, to know that two things so closely bound together can separate with so little violence, leaving smooth surfaces instead of bloody shreds.”

    I recently previewed a video of Powell butchering a lamb and deboning a chicken. It was pretty ugly.