The only butchery courses in the Southeast. And the only one in the country taught by professional butchers.

Master Butcher Course

Our expertise is unmatched and we would like to share it with you.

  • Ever wanted to know how to cut and prepare your own meat?
  • Want to take your culinary skills to the next level by getting a deeper understanding of meats and the different cuts?
  • Want to "up" your sausage making skills or smoking skills?
  • Want to know how to save money by doing it your self?
  • Curious about what is going on behind the counter?

If any of these questions appeal to you then your in luck with The Ogeechee Master Butcher Classes. We are offering classes that can take you on a journey into the world of meat. It is a hands on experience for all levels, whether you are a youth interested in cooking or are looking to gain money saving expertise. We are the only meat cutting class in America that emphasize Hands on learning. Classes are offered for the big three: Poultry, Pork and Beef. And the best thing is: You can keep the Meat! A class whose homework is to eat your project is guaranteed to please anybody.

There are 5  different levels available to choose from that are open to all ages. Any class can be catered to the needs and desires of  students. Please contact us for more info. 

Each Class consists of :

  • One on one instruction with a highly trained professional meat cutting experts.
  • Hands on cutting of meat.
  • Informative lessons on:
    Safety, Equipment, Proper cutting techniques, Animal anatomy, Cuts and trimming, Meat Grading, Storage and saving, and more.
  • Learn basic knowledge of cuts and cutting techniques.
  • Ability to recognize cuts and be able to do basic cuts at home.
  • Keep some of the meat you cut
  • Q & A about the meat and grocery industry.
  • So much more!!  

Sausage Making 101: 

Our beginers class on making sausage. For anyone wanting to begin making their own sausages at home and learn from the experts and award winning instructors.

The roughly three hour class includes but is not limited to:

  • Lesson on USDA grading and USDA cooking temperatures.
  • Lesson on equipment used in sausage making and safety.
  • Lesson on appropriate home equipment for sausage making and cooking.
  • Lesson on meat prep and seasoning for sausage making.
  • Lesson on the basics of sausage seasoning for the variety of meats: beef, pork, poultry, venison.
  • Sausage making with industry machines which will be transferable to home machines.
  • Lesson on sausage smoking and curing. 
  • Hands on lessons Proper stuffing and grinding techniques
  • Make over 4 different flavored sausages and master process
  • Hands on sausage making!
*Students take home a notebook with information they learned with charts, diagrams, and other useful information. Students also get secret recipes for several great sausages. Students also take home over $50 worth of the sausage they made.

Cost $ 175


                                                       

Sausage 2100: Advanced 

Our all inclusive class on making sausage. For anyone wanting to take making their own sausages at home to the next level. The roughly four hour class includes but is not limited to:
  • Lesson on USDA grading and USDA cooking temperatures.
  • Lesson on equipment used in sausage making and safety.
  • Lesson on appropriate home equipment for sausage making and cooking.
  • Lesson on meat prep and seasoning for sausage making.
  • Lesson on the basics of sausage seasoning for the variety of meats: beef, pork, poultry, venison.
  • Sausage making with industry machines which will be transferable to home machines.
  • Lesson on sausage smoking and curing. 
  • Hands on lessons Proper stuffing and grinding techniques
  • Make over 6 different flavored sausages, some being more complicated processes
  • Hands on sausage making!
  • Smoking lessons and actual smoking sausages.
*Students take home a notebook with information they learned with charts, diagrams, and other useful information. Students also get secrete recipes for several great sausages. Students also take home over $75 worth of the sausage they made.
 

Cost $ 295


                                                                                      

Bacon Makin' Class 


In this class we explore how to make bacon! This is a basic class that will cover the basics to the complex and get you the confidence to make your own flavors at home. In this class we will cover:

  •  Grading and anatomy for beef, pork and chicken 
  • We explore the different animals and cuts we can us to make bacon. 
  • the basics of making a brine. Proper seasonings and ratios. 
  • Brine times Proper Smoking times and temperatures  
  • Proper temperatures and storage 
  • Q and A throughout the class 

Students take home and notebook with the information they learned with charts, diagram and useful information. Students get recipes to get them started with home bacon making. Students also get to take home some homemade bacon.


This class is available soon... please check back for pricing and more information. 

Smoking 101


Learn the basics of smoking meat. This class is a great way to learn the butcher's tried and true ways of smoking meat perfectly every-time. The class will cover: 

  • Grading and cuts that are preferred for smoking. 
  • Discuss the different pieces of meat to smoke 
  • How to prepare a piece of meat for smoking
  • Rub vs. marinating/brine
  • Basics of the rub
  • Smoking times and temperatures
  • Breakdown of wood for smoking
  • Electric, propane or fire smoker? A contrast of smokers
  • Sauce vs rub

Students get a notebook of the information they learned and a bottle of our rub. Students get to sample some of our smoked meats as well as take a piece of meat home to smoke. 


This class is available soon... please check back for pricing and more information. 

Smoking 201: Brisket 


Learn the ins and outs of smoking beef briskets. Here's what we cover: 

  • Beef grading and briskets
  • Anatomy: the beef, the brisket and you 
  • Selecting briskets
  • Trimming and prepping the brisket for smoking 
  • rub vs brine
  • Basics of a good rub/brine
  • Smoking time 
  • Proper temperatures
  • Electric, propane, or wood: a contrast of smokers
  • To wrap or not to wrap
  • Burnt ends
  • Wood 

Students will cover all of this and more. Q and A available throughout the class as well as sampling briskets cooked at our facility. Students go home with a notebook of all the information we covered as well as..... 


This class is coming soon... Please check back to find out pricing and more information. 

Meat Processing 101: 

Our beginner's level. This class is great for beginners, youth who are interested in culinary/cooking,                                someone who wants to have a better understanding of meat cutting and processing or someone who wants to do it yourself. The roughly 3 hour course includes but is not limited to:

  • Lesson on animal anatomy and break down of cuts and where they come from on the animal. Also quick explanation of slaughter houses and their processes.
  • USDA Meat Grading and proper USDA cooking temperatures.
  • Lesson on equipment typically used in meat cutting and a safety breakdown.
  • Cutting. Selected pieces from the cow, pig and chicken will be presented to students and instruction of cutting will be given. Students will cut with instructor helping them with process.
  • Packaging. Instruction on proper packaging and storage will be instructed as students pack their own products.
  • Included in lessons are interjections on proper cooking and handling information. 
*Students go home with notebook of information they learned which will include charts, diagrams and other useful information. And take home over $100 of meat products and a top quality flex boning knife.  

Cost: $300

Meat Processing 110:

Our intermediate class. Great for people with a consumer understanding of meat and culinary students, cooks who want to get more out of their meals, people wanting to save by cutting items themselves. This one day class of roughly 5 hour class where students breakdown a quarter of a cow. The class is limited to six people. It consists of but isn't limited to: 

  • Lesson on animal anatomy and break down of cuts and where they come from on the animal. Also quick explanation of slaughter houses and their processes.
  • USDA Meat Grading and proper USDA cooking temperatures.
  • Lesson on equipment typically used in meat cutting and a safety breakdown.
  • Cutting. Class will break down a quarter of a cow, and chickens will be presented to students. Instruction on cutting and proper breaking down procedures will be given. Students will cut items they will be able to keep with instructor helping them with process.
  • Sausage making. Quick run through of proper sausage making technique. And Students will be able to make and keep their own sausage.
  • Packaging. Instruction on proper packaging and storage will be instructed as students pack their own products.
  • Lessons on proper cooking and handling information.
  • Much more information!
*Students take home $200 of the meat they cut and packaged !! Students also take home notebook full of the information they learned which will include charts, diagrams and other useful information. Students also take home the same top quality flex boning knife the same quality used by the instructors.

Cost: $850


Meat Processing 120 Whole Hog:

This class is for someone who wants a total hands on experience and walk through of cutting their own meat. This four hour class includes but not limited to:

  • Lesson on animal anatomy and break down of cuts and where they come from on the animal. Also quick explanation of slaughter houses and their processes.
  • USDA Meat Grading and proper USDA cooking temperatures.
  • Lesson on equipment typically used in meat cutting and a safety breakdown.
  • Cutting. Students will be hands on as an instructor properly shows them how to break down a whole hog.
  • Sausage making. Run through of proper sausage making technique. And Students will be able to make and keep their own sausages.
  • Sausage making with industry machines which will be transferable to home machines. 
  • Hands on lessons Proper stuffing and grinding techniques
  • Hands on sausage making! .
  • Packaging. Instruction on proper packaging and storage will be instructed as students pack their own products. Students will vacuum pack and mark all the meat so it is ready for their home.
  • Lessons on proper cooking and handling as well as carving. As well as smoking instructions and which cuts are good for which cooking method.
*Students keep $50 worth of the meat they cut and get the note book full of information. The notebook includes diagrams, charts, and other useful information.  Poultry lesson will be added at no charge! As well as a top quality 6 inch boning knife.

Class size limited to 4.

Cost $569.

 Professional Classes

Looking to open your own Shop? Purchasing an existing butcher shop and want a crash course of industry's best practices and cutting? Or are you looking to train your employees in the art of butchery? Own a processing company and want to get a better understanding for the final stages of farm to plate? We can do that. Call now and ask about our consulting or crash training options to move your business in the right direction. Group pricing and Corporate Events available

*some consulting classes are not available to butchers/butcher shops within a 150 mile radius. Everyone who takes a consulting class must sign a "No competition clause/ Disclosure clause" to preserve our industry secretes, secrete recipes and our unique ways of being awesome. Case by case basis is available and we reserve the right to deny anyone from being able to take any of our classes for any reason including, but no limited to, your location being in competition with our location or future locations.  
The Master Butchers: 
 

Gary McClune

-40 years experience in the meat and grocery field.

-trained over 100 butchers to work in the field.

-worked for major chain markets. 

-one of the last in the field to hold the now un-required mandatory certifications to be a butcher. 

-has a vast knowledge of cuts and where they come from.

Matthew McClune

-Bachelor's of Science Biology Degree from AASU.

-17 years experience in cutting, processing, and selling meat products. Has a vast knowledge of the retail and whole sale meat community.

-eager to teach and help people understand retail meat  better. 

-has vast knowledge of sausage making and smoking processes.

- HACCP certified