Meat Cut Butcher Classes

Master Butcher Cole Ward

In preparation for opening our own butcher shop we have spent eighteen months apprenticing with master butcher Cole Ward. He is the butcher at Green Top Market in Morrisville, VT. This April and May he is offering a series of six classes on meat cutting which include:

April 7, 2010 – Whole Pig
April 14, 2010 – Sausage
April 21, 2010 – Beef Hind Quarter
April 28, 2010 – Beef Fore Quarter
May 5, 2010 – Whole Lamb
May 12, 2010 – Miscellaneous Meat Cutting including:

  • Whole Chicken
  • Bone Chicken Breast
  • Butterfly Chicken Breast
  • Butterfly & Stuff Flank Steak
  • Ground Meat Safety Tips

If you want to learn more about cutting your own pigs lamb, beef and sausage making this is an invaluable opportunity to gain experience from a master of the trade. Cole is a wonderful teacher, skilled with the knives and full of fun stories.

For more information visit the Green Top Market web page.

Spoiler Alert

Do not read below if you haven’t already seen the Mystery Photo post.

Many people got portions of the solution correct… The answer to the Mystery Photo of a few days ago is that “artwork” is a close shot of one of our livestock guardian dog’s foot prints on pink foam that had been out in the sun and weathered. The weathering made the top tenth of an inch or so of foam brittle from UV damage. Interestingly the damage does not appear to go deeper. When Kavi walked on the foam he crushed the top layer down leaving his prints behind. If he walks on unweathered foam he leaves just slight claw marks. Over the years we’ve seen a lot of mysteries with pink foam.

Update 2011-03-01: Master butcher Cole Ward has released a set of DVDs containing four hours of cutting instructions for beef, lamb and pork. Check it out!

Outdoors: 57째F/33째F Sunny, Geese are nesting
Tiny Cottage: 66째F/64째F

About Walter Jeffries

Tinker, Tailor...
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3 Responses to Meat Cut Butcher Classes

  1. Anonymous says:

    Did you realize that pink insulation abbreviates to P.I. or pi? Good one…

  2. Ryan says:

    What density of insulation do you use? Do you only use pig-pink or is the blue also in use?

    University of Northern Iowa had a series of talks on Energy Efficient Construction found them on DVD at our library. The first talk about water and temperature issues talked about using foam for a frost free shallow foundation by having the foam down 12 inches and going out horizontal 48 inches. It seamed so familiar after reading the things you have done.

  3. Anon, *grin* Pink Pi Pie no less.

    Ryan, I can't get the blue locally so we use the pink. The difference is nominal and the pink is strong enough even for under a foundation. The floating foundation is a technique I've used quite a bit. On the old farm house I put in a bond beam, about 280' long, all the way around to stabilize the building 20 years ago. I did it using pink to make the forms – a quick release – and then pink out and down at a 45째 angle. By going out at an angle I optimized it a little better than flat out.

    We hand dug that foundation, through rock in some places, no power tools. :) We were working in tight spaces around an existing structure. I only went out 24" on the diagonal, not 48", and that worked fine.

    I have also done pink in shallow trenches over water lines and earth air tubes. Works great. Pink foam is one of those wonders of modern technology along with duct tape, WD40, electric fencing and 1" black plastic water pipe.

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