The Business of Butchery
An intensive four-day class for meat professionals, chefs and aspiring entrepreneurs seeking to deepen their craft skills and grow business expertise in a farm-sourced butchery operation. Develop your understanding of what it takes to make it in the meat industry, from sourcing and whole-animal butchery to running a charcuterie program through to managing inventory and pricing. You’ll explore different retail and service models and be immersed in some of the most innovative and successful meat businesses in the country. If you’re ready to start your own butchery business, expand your restaurant’s whole-animal program or want to broaden your knowledge of all-things-meat, this is the master course for you.
Classes take place throughout the Bay Area and Sonoma.
As a student of our Butchery Industry Intensive you become part of a growing network of Food Craft Institute students and alumni who share knowledge and resources and have on-going access to Food Craft and Eat Real Festival contacts, marketing and connections. Students will gain valuable contacts in the butchery business and become part of an extensive network of industry leaders. Your success is our success so we will do everything we can to prepare you for your meaty venture!
Our 2017 course was a roaring success and we can’t wait until 2018. For news of new course dates, sign up for our newsletter.
To sharpen your interest for the 2018 course, here is our list of 2017 master instructors.
Belcampo, Jonathan Packman, Chief Marketing Officer
Devil’s Gulch Ranch, Mark Pasternak, Farmer and Owner
Thistle Meats, Molly Best, Founder
Sonoma County Meat Co, Jenine Alexander and Rian Rinn, Co-founders
Fatted Calf, Taylor Boetticher, Founder
Clove and Hoof, Aneliesa Gosnell and John Blevins, Co-founders
The Local Butcher Shop, Monica and Aaron Rocchino, Co-founders
April 2018, TBC
To receive date confirmation, register interest below with our MORE INFO form.
Oakland CA, with maker visits around the Bay Area
$900 covers course & meals
“Business of Butchery helped shed serious light on those industry insider tips you think you might know, until you see them in action. Being able to talk one-on-one with so many accomplished butcher shop owners and employees enables you to take bits and pieces that are all so different, but you start to formulate your own vision through them. In the end everyone has to work towards the bottom line, BUT the passion you see and the way people get to their goals was great.”
– Phil Grubisa, Beltex Meats