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.
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