If, as the saying goes, “angels send meat, and the devil sends cooks,” butchers fall somewhere in between. The butchers I’ve known are centered, kind, hard-working people who know how an animal is put together. For farmers, they take up where we left off, and they are the intermediaries for the chefs, many of whom don’t work with whole animals anymore.
More and more home cooks are learning how to break down whole animals. It’s often less expensive to buy a whole chicken or a side of lamb; and many meat CSAs deliver half animals. Knowing how to properly butcher is a great skill to have, and there’s something empowering about knowing where each cut of meat actually comes from. So, I was so happy to hear about a series of butchery classes being held at Cafe Rogue. I’m going to attend the goat one on Monday, March 29. I heard there are a couple spaces left, so here are the details:
March 29th The Goat
1782 Fourth Street, Berkeley, CA 94710
510 525 1440
The next classes will be:
April 26th poultry, May 24th sausage making.
Same place, same time. See you there!