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Four practical modules that take you from knife basics to vacuum-sealed, freezer-ready portions. Each block builds on the last, so you learn in the same order you’ll work at the counter.
Start with grip, stance, and the claw technique. Learn how to keep a steel edge, when to use a boning knife vs. a chef’s knife, and how to set up a stable cutting board so nothing slips mid-cut.
Fewer accidents, cleaner cutsBreak down a whole beef tenderloin and a pork loin into steaks, roasts, and stir-fry strips. You’ll practice following the grain, trimming silver skin, and cutting even thickness for consistent cooking.
Restaurant-style steaks at homeTurn a whole chicken into eight pieces using only the natural joints. We’ll also cover how to separate the carcass for stock and keep the skin intact for roasting or grilling.
No waste, more meals per birdPortion by family size, then seal with a chamber or suction vacuum sealer. Learn which cuts freeze best, how to label for rotation, and how long each portion stays fresh in the fridge or freezer.
Less spoilage, longer shelf lifeEvery tier covers the same core techniques. The difference is how much hands-on guidance and feedback you want while you practice portioning whole cuts at home.
Full access to all four course modules — knife safety, beef and pork portioning, poultry breakdown, and storage. Work through the video lessons and printable cut charts at your own pace. Ideal if you already feel comfortable in a kitchen and just need a structured reference.
Everything in Self-Guided Basics, plus monthly live Q&A sessions where you can show your cuts and get real-time corrections. You also get a downloadable practice checklist for each module to track your progress from whole tenderloin to finished steaks.
The full course with one-on-one video reviews of your portioning work. After each module, submit a short clip and receive personal feedback on knife grip, cut angle, and yield. Best for anyone planning to portion large quantities regularly or considering a side business.
A complete bundle for serious home cooks. Includes all Mentored Butcher features, plus a curated equipment list, a vacuum-sealing masterclass, and a printable storage log to track what you portion and when. You finish the course with a full system for buying whole cuts and breaking them down weekly.
Real feedback from people who now break down whole cuts at home — less waste, better meals, and a smaller grocery bill.