About
The Butchery & Fabrication Program teaches students how to safely and efficiently break down poultry, beef, pork, and fish using seam-following, joint-based, yield-maximizing techniques. It is designed for home cooks, volunteers, and future professionals. This curriculum trains students in safe, efficient, yield-focused butchery that improves flavor, reduces waste, and increases confidence—whether cooking at home, in a professional kitchen, or preparing proteins for Soup Angels.
You can also join this program via the mobile app. Go to the app
Instructors
Price
Group Discussion
This program is connected to a group. You’ll be added once you join the program.
The Angel Access Club
Private85 Members

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