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Apr 17, 2008 07:31 AM

Preparing Meat Course

I'm a self-taught gouurmet cook, and would like to formally learn the anatomy of the animals we eat and how to prepare/cut the meat from the bone whilst both raw and cooked (a butcher's course in effect). Does anyone know of any courses in Quebcec?

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  1. Hiya, do you speak enough French to take a course in that language? How brief or extensive a course are you looking for? I've found a bunch of professional butchery courses, but they're geared to people wanting to be butchers. I did find a short two-day course coming up at the Académie Culinaire in Quebec City in cooking meat & poultry, but not sure how much butchery is involved - it's also offered in French only. Might want to give them a call and ask for a few more details to see if it's what you're looking for. Unfortunately, they don't seem to offer it this season at their Old Montreal branch, and since you mentioned "Quebec" as a whole, I thought I'd mention it anyway - not sure how far you're willing to travel, this is quite a big province. :-)

    Good luck!

    2 Replies
    1. re: kpzoo

      Kpzoo and Carswell: thank you for the detailed responses. My French is not good enough to follow someone speaking at normal speed all day, unfortunately (although I'm working on that). I would be very happy investing several months of my time (Carswell) and if I had a choice, I'd probably opt for French cuts. I'll check the data you gave to me kpzoo, and Carswell... would you let me have more details. Cheers.

      1. re: The Traveller

        In terms of longer courses, this is the kind of thing I've found:

        ... a 900-hour DVS (Diploma of Vocational Studies) Program in retail butchery at a vocational centre. Not sure if that goes beyond the time commitment you want to make, but at least it's in English. ;-) If I find anything else, I'll let you know.

    2. The only courses I've heard of are vocational in nature and require an investment of several months full time. If one of those is what you're looking for, let us know.

      Another decision you'll have to make is which type of butchering: French or North American. Their approaches to the animal are very different. As far as I know, most schools offer training in one or the other but not both.

      1. jacques pepin's "complete techniques" is a super manual for butchering and includes detailed pics. also "cutting up in the kitchen" by merle ellis.

        1. I know a butcher, want me to see if he would be willing to give you a few lessons? I believe he also used to be a chef so I bet he has some good idea for how to cook the meat too. :)

          2 Replies
          1. re: Keramel

            Keramel: Cor! yes please; I'd be willing to work for nothing in return for tuition. Would you let me have details and I will call him. Thanks for this.

            1. re: Keramel

              Hi, I know this is a very old thread...but I was wondering if you still knew this butcher? I am fairly new to the industry..2 years worth of experience in restaurant as a cook, but unfortunately I have very little experience, and I am not being given the opportunity to advance either in terms of meat processing and cooking. Would you still have this person's contact information. I am willing to do a "stage" with him/her on my days off . Thank-you