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Sam sat down with WeTeachMe to discuss the rationale behind the Cannings School of Butchery. Part culinary adventure, part voyage into the belly of the beast, the curriculum was developed to give members of the public unprecedented access to see what goes behind the scenes at Cannings and gain a deeper understanding of where meat comes from.


Excerpt

“We’re always open to chat about our produce and where it comes from. Our customers really appreciate that; we really value transparency. We think the informed choice is the best choice, and I think the Cannings School of Butchery is an extension of that. Getting an opportunity to see the magnitude of what’s involved in meat production helps us appreciate and honour all the more the meat we consume every day.”

Read the full interview here.

School of Butchery Classes available here.