Online Video Training for Butchering Meat Now Available

Guests Sample Various Pork Dishes at Cochon 555 LA
Creative Commons License photo credit: The Cosmopolitan of Las Vegas

Cochon555 Takes Butchery to a New Crop of Chefs and Home Cooks

by Kimberly Hartke

Recently, Sally Fallon Morell and I attended a Pork Tasting Event in Washington, D.C. called Cochon555. It is touring the country right now, with the final event to be held in Aspen on June 19th. Five fine dining chefs are paired up with 5 humanely raised pork farms and 5 local winerys in each city and they compete before a distinguished panel of judges with their finest locally sourced pork inspired offerings.

It is like attending a BRAVO TV Cooking Reality Show in person! Attendees get to sample the wares and meet the chefs and learn about the sustainable pig farms in their area.

This “fresh and young” group, as Cathy Raymond of Farm-to-Consumer Legal Defense Fund describes them, is proud of pork, meat eating, and the culinary punch it can add to a menu.  Handsome young chefs passed around platters heaped high with bacon, and chefs eagerly snatched up the hip black T shirts with Pro-Pork messages to add to their kitchen wardrobe.

The group is also building an online video library to teach “whole animal” enthusiasts how to butcher meat. They are building the library through an instructional video contest open to all professional butchers. Each event features a live butchering contest of a whole pig, where two master butchers show how its done, from snout to curly tail.

Here is the description from their website:

“Those sharing the ideology of “pasture to plate” are looking to expand butchery techniques but our educational system is lacking an online resource. We need a 24-hour a day channel of butcher techniques complete with a network of farms, cutrooms, mobile processors and kitchens from across the globe. ProteinU is creating a “peer to peer” network with a goal to preserve the art of the butcher.”

Here are the Top 20 Butchering instructional videos on their website, and they are not limited to pork, you’ll find lamb and even lobster among them. For more information or to find out when Cochon555 is coming to a major city near you, visit the Protein University website.

Kimberly Hartke is the publicist for nutrition education non-profit, Weston A. Price Foundation, which, among other things, promotes animal fats as vital to human health. Click here for a downloadable brochure, Principles of Healthy Diets.



  1. It is so great that this valuable knowledge is being taught and preserved!

  2. That is great! I live in Colorado but the event will likely not be doable for me. But the idea of butchering courses will be so helpful for the people who are struggling to learn skills they never had the chance to learn. I can think of one family in particular who want to learn to dispatch their own chickens rather than paying someone else to do it for them. 

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