Butchery & Fabrication Program: Master Edition

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.