Meat Production Classes

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logo for the Martini Master Butcher Series of courses

Coming Soon to Las Vegas, Nevada:

We are hard at work building out our new test kitchen with toys for all the big girls and boys: smoke ovens, curing cabinets, slicers, mixers and stuffers. This adult playground will be a one of a kind experience dedicated to learning and testing new product and recipes.

After spending 20 years as a professor at Oregon State University, Bob Dickson is here to be your instructor, teaching you all his tricks of the trade and uncovering many industry secrets. Please check back with us as the weeks pass; more information on courses will be posted.

The Science of Salami

This meat production class aims to provide solid theoretical and practical foundations to help the chef, butcher, and home enthusiast. Two full days of training will conclude with the successful production of 200 pounds of salami, hung and ready for transformation.

Topics covered:

  • Muscle Chemistry
  • Meat Selection
  • Mold, Bacteria and Starters
  • HACCP
  • Spices, Salts and Sugars
  • First Prep
  • Full Production
  • Tricks of the Trade
meat grinding then stuffed into a casing and hung to dry

The Secrets of BBQ

Our comprehensive BBQ course aims to provide solid theoretical and practical foundations to help the chef, butcher, and home BBQ enthusiast. One full day of training in this meat production class will conclude with the successful production of ribs, brisket, pork butt, tri-tip, and various veggies and sides.

Topics covered:

  • Meat Characteristics
  • Meat Selection
  • Environmental Factors
  • Spices, Salts and Sugars
  • Pro Tips for the Backyard Smoker
  • Full Explanation/Creation of cook schedule
ribs sliced brisket smoked pork butt

The Lost Art of Drying

This course will provide solid theoretical and practical foundations for the chef, butcher, and home enthusiast. One full day of training will conclude with a successful examination of dry aged meat.

Topics covered:

  • Meat Characteristics
  • Meat Selection
  • Dry vs Wet Aging
  • Physics of Dry Aging
    • Moisture Loss
    • Shrink Control
    • White Fat vs Dirty Meat
traditional butcher shops and dry aged meat