Advanced Butchery and Charcuterie
Like Duolingo, but for Advanced Butchery and Charcuterie. Tomo turns the whole topic into a game you play five minutes a day, until it actually sticks.
For the part of you with thirty open tabs that never became anything.
21 levels across 3 sections, about 42 minutes end to end, roughly 8 days at five minutes a day. It moves through Precision Fabrication, The Engineering of Heat, and The Science of Curing.
Free forever · No credit card · iPhone & Android
Key ideas in Advanced Butchery and Charcuterie
- Sawing creates bone dust and cross-cuts muscle fibers
- Seam butchery preserves the perimysium
- Mechanical sawing mixes different muscle groups
- The Teres Major is a tender muscle in the shoulder clod
- Silver skin acts as a roadmap
- The Teres Major mimics the tenderloin
- The advantage of seam butchery over mechanical sawing
- Identifying the path to high-value hidden muscles
- Tenderness is a function of shortening the muscle fiber length via the slice
- Complex muscles like the Tri-Tip require a mid-cut rotation to maintain a perpendicular slice against the grain
- The advantage of seam butchery over mechanical sawing for muscle integrity
- Isolated muscles allow for 100% accuracy in grain-slicing that is impossible in bone-in cross-cuts
- Increased surface area exposure accelerates oxidative rancidity and bacterial growth
- Identifying the specific anatomical path to high-value hidden muscles
- Natural connective tissue barriers (silver skin) act as a biological seal against moisture loss
- Fabricating 'to order' from a whole muscle minimizes the 'weep' or purge lost from cut muscle fibers
You've tried the other tabs
Thirty open tabs. Four facts you actually kept.
You watched. You nodded. By Sunday it was gone.
One answer, then back to scrolling.
Eight weeks. You meant to finish. You didn't.
Tomo gives Advanced Butchery and Charcuterie the Duolingo treatment: levels, streaks, and quick quizzes that test what you just learned. That game loop is what the tabs above never had, so it's the one you actually finish.
Here's what playing it feels like
A real question from this course. Take your best guess.
What is the name of the protective connective tissue sheath that stays intact during seam butchery?
Get it right to open this lesson and 20 more in the app.
Where Advanced Butchery and Charcuterie takes you
Master the precision of seam butchery, the physics of high-end steak cookery, and the complex chemistry of dry-cured meats and fermentation.
- 1
Precision Fabrication
- Seam Butchery and Muscle Isolation
- Connective Tissue and Collagen Science
- 2
The Engineering of Heat
- The Physics of the Perfect Steak
- Mastering High-Activity Muscles
- 3
The Science of Curing
- Whole-Muscle Curing: Bresaola and Lonza
- Brining and Smoking: The Pastrami Process
- Fermented Sausages: Pepperoni and Salami
3 sections · 7 units · 21 levels. Built to play, not to enroll.
You pick the voice
Advanced Butchery and Charcuterie is taught in the Explain Like I'm 5 style: no big words. promise.. Want a different feel? In the app you can spin up the same topic in any of Tomo's teaching styles. Same facts, totally different vibe.
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Start Advanced Butchery and Charcuterie today.
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