“Fowl Demonstration Class”
**The Fowl Class is only available for Private Classes**
All classes are demonstration only. No attendee hands-on butchering classes are offered.
Master Butcher Jeffrey Ruhalter is offering a demonstration class on basic butchering and a complete breakdown of Fowl with examples, cuts, cooking times, temperatures and recommended seasonings in a two-hour class.
The following poultry will be on display:
Fresh Killed Black Plume & White Plume Bird. Pousson and Rooster. There will also be Long Island Duck, Mallard Duck, Moulard Duck Breast & Leg, Duck Fat, Canadian Quail, Jumbo New York State Quail, Guinea Fowl, Rock Cornish Hen, Pheasant, Squab, Partridge, Black Foot Silky and Turkey.
The demonstration will include cutting and de-boning of a White and Black Plume Chicken, Long Island Duck, Turkey, Quail and Black Foot Silky. The demonstration will also include the de-boning of a White Plume Chicken while the bird remains in one piece.
With each class students will go home with portions of the butchered meat.
“Ruhalter’s knife glides effortlessly with a deep understanding of skeletal systems." Metro US
"At first glance, with his wiry physique, puffy, ponytailed hair and pale eyes, 50-year-old Jeffrey Ruhalter looks more like a peacenik than a man who hacks meat for a living. But flesh is in his blood." Time Out New York