What separates the average home cook chef from a professional one? There is probably nothing that draws the line between the two more clearly than butchery. A home cook usually does not feel the need to be equipped with proper knife skills but a chef would definitely appreciate the culinary art of butchery which combines training in techniques and skills to be fully equipped as a professional chef.

A new study has shown that many chefs have forgotten the importance of the art of butchery and many restaurant owners have also overlooked this skillset. True butchery has become a lost art, and most people have no idea how an animal gets from the pasture to their plate, and we could only hope that the snout to tail movement could spark new interest in this disappearing art form. The art of butchering is more than simply slicing meats or separating flesh from bone. It is the artistry of breaking down an animal correctly in order to use as much as possible and produce the least waste. It is also about knowing your meats well and the right techniques of cutting meat and selection of cuts to make the most delicious dishes!

The art of butchery is usually learned over the years, passed on from generation to generation. But in today’s market, butchers are hard to come by, and butchery is on the verge of becoming a lost art. Part of the difficulty is that few young people are keen to enter this perceived “unglamorous” business. In one of his interviews, Kridlow, General Manager for Bari Beef International, shared, “ You aren’t going to learn through videos and books. It has to be hands-on training. And the art of butchering is not something that can be learned quickly. You can cost someone a lot of money if you come in untrained.”

The butchering skills and techniques could make or break a meat product such as the red wattle pork and grass-fed beef and unfortunately, learning slowly and thoroughly through hands-on experience — is hard to come by in today’s fast-paced world. This is the reason why Palate Sensations Culinary School is offering a 4 session intensive hands-on class to help bridge the gap between the amateur home gourmand and the professional chef. You can now learn the techniques and skills required to fabricate and butcher different kinds of meats such as poultry, pork, lamb, veal and beef. Additionally, you will learn which parts of the animal are suited for particular cooking techniques.

Do not miss the opportunity to widen your culinary knowledge and cultivate basic butchery skills. Our next intakes on 8 Oct and 2nd Nov are now open for registration. Find out more and register here.