Whole-Carcass Butchery
From the Hops & Chops side of the pub. Whole-carcass thinking, which means using the whole animal rather than the four cuts a supermarket has taught everybody to want.
| Lessons | Six |
|---|---|
| Length | About five hours |
| Level | Confident home cook |
| Kit | One good knife |
What the course covers.
Whole-carcass thinking
Whole-carcass thinking, and why it matters economically as well as ethically
The primals
The primals, and what comes off each
The cuts nobody asks for and everybody should
The cuts nobody asks for and everybody should
Knives: which ones
Knives: which ones, and how to keep them sharp
Ageing
Ageing, hanging and what actually happens during it
Cooking the difficult cuts
Cooking the difficult cuts, which is where the value is
Who it is for.
From the Hops & Chops side of the pub. Whole-carcass thinking, which means using the whole animal rather than the four cuts a supermarket has taught everybody to want.
Filmed on this farm with the people who actually do the work, and including the honest chapter about what did not work and what it cost.
- Lessons: Six
- Length: About five hours
- Level: Confident home cook
- Kit: One good knife
Video
Filmed here, not in a studio.
Lifetime access
Watch it whenever.
Free at Ploughing On
One course a year included.
The honest chapter
What went wrong, and what it cost.
The other courses
Ploughing On includes one a year.
At fifteen pounds a month, that pays for itself on almost any of these.
What people actually ask.
The two questions this page gets most, answered without a support ticket.
No. Every course starts from the assumption that you have never held a soil auger, because most people have not.
It is not. It is what six years of expensive mistakes taught us, written down so you can make cheaper ones.
