Butcher's Secrets Revealed at the NYWCC

In this class, enjoy learning interesting facts and techniques about meat processing. Watch as our Instructor demonstrates how to: trim and fabricate whole loins, French bones, butterfly cutting, stuffing, and butcher's tying. When the proteins are prepped, it's your turn to cook! Create different protein-centric dishes that are shared with everyone in the class. You'll learn how to sear, braise, grill, and roast all in one night! A perfectly paired New York State wine will be served with the meal.