For culinary pros looking to sharpen their butchery skills, from July 23rd to 25th, the International Culinary Center’s Soho, NY, school will be hosting a 3-day Butchery Intensive with Erika Nakamura of Lindy & Grundy, the old-fashioned Los Angeles butcher shop which has been making waves with their sustainable, whole-animal approach.The course will cover safety, tools, and proper knife techniques, as well as provide a general overview of whole-animal break down and give students the hands-on opportunity to hone their butchery skills under the guidance of a master. Each day focuses on one animal—lamb, pork, or beef—and delves into the nuances of specific breeds, slaughter techniques, anatomy, and optimal utilization of both traditional and non-traditional cuts. Tuition for the course, including a whole side of lamb and pig for each student, books, supplies, and lunch, is $2,500. Course details and applications can be found here.