This little piggy went to COOK… and so did a bunch of his chicken friends.

Yesterday, Andrew Wood, Chef-Owner of Center City’s Russet, brought his butchery A-game to COOK for a Masters Program tutorial in butchery.

The “suckling” pig (a description which, in this case, was given based on its size though technically it had graduated to consuming grass and pig slop) from Green Meadow Farm came first. Chef broke down the entire animal discussing its fat, muscle fiber, organs, best parts for charcuterie, primal cuts and more. (Did you know “pork butt” is actually the bottom of the shoulder and not the actual hind quarters of the pig? Our students didn’t).  He showed the hypnotized group the sweet breads and brains – using a saw and a cleaver to butcher the little oinker. And never one to waste, Chef is taking the pig back to his restaurant which will be on the Russet menu this week.

Then we got to the chickens. First, Chef showed the students how to properly truss a chicken. After the detailed lesson with twine, students took their knives to the chickens to break down the animal legs first then the breasts. Chef told the students that he always cooks poultry on the bone at the restaurant and rarely ever uses a brine (except for curing, say, a ham). Chef also uses all leftover bones from every animal he butchers to make stocks.

Andrew Wood have a great August class in the works so keep an eye out for our August class schedule at the beginning of July!

RUSSET B.Y.O.B
1521 SPRUCE ST PHILADELPHIA, PA
HOURS TUESDAY THRU SUNDAY 5:30PM | SATURDAY & SUNDAY BRUNCH 10-2
Tel: 215-546-1521