technikkurs rind zerlegen Rind zerlege Kurs 31 - natürlich von Freyberger
Beschreibung

Half a cow on the hook! And now?

We'll show you! Together we'll cut up half a cow and discover the origin of all special cuts and steak cuts!

Anyone who wants can take home a comprehensive beef package, from minced meat to special cut to T-bone, everything is included. This is definitely our price-performance tip if your freezer is big enough or your hunger is big enough.

So don’t hesitate and book now, places are limited.

Butchering course: You too can be a butcher!

Have you always been interested in what butchers actually do? Then you should take a look at the Freyberger butchering course. In this butchering course, you will see what butchers do every day to ensure that you have a steak on your plate. You will also see that beef fillet is not the only thing that a cow has to offer. You can make more out of a cow or an ox than you might think. And this is exactly the knowledge you will gain in the Freyberger beef butchering course. We will butcher half a cow together and you will not only watch, but also actively participate in this butchering course. Sharpen your blades with a real master butcher and get involved. Your efforts will of course be rewarded, because the half cow will be divided equally between all participants. So take part in the butchering course and show your loved ones that you brought home dinner yourself.

Butcher course: Cutting with the professional

You don't have to be afraid on this butchering course. You will be given sharp knives and can cut up half a cow yourself, but not without supervision. Trained butchers and master butchers will be on hand to help you and give you comprehensive instructions beforehand. In addition, you will receive safety equipment and individual support that only trainees usually receive. The professional will explain all the cuts to you in the butchering course and show you how to use the knife. The master butcher will also take the time to answer your questions and provide you with individual support during the boning process. It is important to us that you take a lot away with you, which is why learning is the main focus. But it cannot be done without fun. For this reason, you can look forward to humorous interludes and a funny show. But we do not lose sight of the importance of honoring the animal, which we will also teach you in this butchering course.

Special Cuts – where do the steaks come from?

Let's be honest. You enjoy your T-bone steak and eat your rump steak without knowing where it actually comes from. You might think: "Dare to leave a gap", but we recommend that you do not use this mantra. On the contrary. Close the gap and become an expert instead. Show off your specialist knowledge to your friends and loved ones and become aware of which part of the animal your beloved special cuts actually come from. With the Freyberger beef butchering course, this is really easy. In this butchering course, the master butcher explains to you how to use all parts of the animal and where the special cuts come from. So that you understand this, you take part in the butchering of half a cow and learn everything about steaks, special cuts and the butcher's trade. In this butchering course, the focus is on learning and after this seminar you will be a real expert, like a butcher who supplies you with meat every day.

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Technical Course: Beef Butchering

€199,00

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2 reviews
2 reviews

✓ Ein halbes Rind professionell zerlegen: praxisnah, fachkundig & mit eigenem Fleischpaket
✓ Mitmachen, verstehen & selbst schneiden – Kurs direkt vom Metzgermeister
✓ Einblick in Cuts, Fleischqualität & Special Cuts an einem echten halben Rind

Beschreibung

Half a cow on the hook! And now?

We'll show you! Together we'll cut up half a cow and discover the origin of all special cuts and steak cuts!

Anyone who wants can take home a comprehensive beef package, from minced meat to special cut to T-bone, everything is included. This is definitely our price-performance tip if your freezer is big enough or your hunger is big enough.

So don’t hesitate and book now, places are limited.

Butchering course: You too can be a butcher!

Have you always been interested in what butchers actually do? Then you should take a look at the Freyberger butchering course. In this butchering course, you will see what butchers do every day to ensure that you have a steak on your plate. You will also see that beef fillet is not the only thing that a cow has to offer. You can make more out of a cow or an ox than you might think. And this is exactly the knowledge you will gain in the Freyberger beef butchering course. We will butcher half a cow together and you will not only watch, but also actively participate in this butchering course. Sharpen your blades with a real master butcher and get involved. Your efforts will of course be rewarded, because the half cow will be divided equally between all participants. So take part in the butchering course and show your loved ones that you brought home dinner yourself.

Butcher course: Cutting with the professional

You don't have to be afraid on this butchering course. You will be given sharp knives and can cut up half a cow yourself, but not without supervision. Trained butchers and master butchers will be on hand to help you and give you comprehensive instructions beforehand. In addition, you will receive safety equipment and individual support that only trainees usually receive. The professional will explain all the cuts to you in the butchering course and show you how to use the knife. The master butcher will also take the time to answer your questions and provide you with individual support during the boning process. It is important to us that you take a lot away with you, which is why learning is the main focus. But it cannot be done without fun. For this reason, you can look forward to humorous interludes and a funny show. But we do not lose sight of the importance of honoring the animal, which we will also teach you in this butchering course.

Special Cuts – where do the steaks come from?

Let's be honest. You enjoy your T-bone steak and eat your rump steak without knowing where it actually comes from. You might think: "Dare to leave a gap", but we recommend that you do not use this mantra. On the contrary. Close the gap and become an expert instead. Show off your specialist knowledge to your friends and loved ones and become aware of which part of the animal your beloved special cuts actually come from. With the Freyberger beef butchering course, this is really easy. In this butchering course, the master butcher explains to you how to use all parts of the animal and where the special cuts come from. So that you understand this, you take part in the butchering of half a cow and learn everything about steaks, special cuts and the butcher's trade. In this butchering course, the focus is on learning and after this seminar you will be a real expert, like a butcher who supplies you with meat every day.

ca. 3 Stunden
Katzwang
Sprache: Deutsch
Bis 20 Teilnehmer
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Ticket Type
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t bone steak wetaged t bone steak wet aged - natürlich von Freyberger

About this course

Half a cow on the hook! And now?

We'll show you! Together we'll cut up half a cow and discover the origin of all special cuts and steak cuts!

Anyone who wants can take home a comprehensive beef package, from minced meat to special cut to T-bone, everything is included. This is definitely our price-performance tip if your freezer is big enough or your hunger is big enough.

So don’t hesitate and book now, places are limited.

Butchering course: You too can be a butcher!

Have you always been interested in what butchers actually do? Then you should take a look at the Freyberger butchering course. In this butchering course, you will see what butchers do every day to ensure that you have a steak on your plate. You will also see that beef fillet is not the only thing that a cow has to offer. You can make more out of a cow or an ox than you might think. And this is exactly the knowledge you will gain in the Freyberger beef butchering course. We will butcher half a cow together and you will not only watch, but also actively participate in this butchering course. Sharpen your blades with a real master butcher and get involved. Your efforts will of course be rewarded, because the half cow will be divided equally between all participants. So take part in the butchering course and show your loved ones that you brought home dinner yourself.

Butcher course: Cutting with the professional

You don't have to be afraid on this butchering course. You will be given sharp knives and can cut up half a cow yourself, but not without supervision. Trained butchers and master butchers will be on hand to help you and give you comprehensive instructions beforehand. In addition, you will receive safety equipment and individual support that only trainees usually receive. The professional will explain all the cuts to you in the butchering course and show you how to use the knife. The master butcher will also take the time to answer your questions and provide you with individual support during the boning process. It is important to us that you take a lot away with you, which is why learning is the main focus. But it cannot be done without fun. For this reason, you can look forward to humorous interludes and a funny show. But we do not lose sight of the importance of honoring the animal, which we will also teach you in this butchering course.

Special Cuts – where do the steaks come from?

Let's be honest. You enjoy your T-bone steak and eat your rump steak without knowing where it actually comes from. You might think: "Dare to leave a gap", but we recommend that you do not use this mantra. On the contrary. Close the gap and become an expert instead. Show off your specialist knowledge to your friends and loved ones and become aware of which part of the animal your beloved special cuts actually come from. With the Freyberger beef butchering course, this is really easy. In this butchering course, the master butcher explains to you how to use all parts of the animal and where the special cuts come from. So that you understand this, you take part in the butchering of half a cow and learn everything about steaks, special cuts and the butcher's trade. In this butchering course, the focus is on learning and after this seminar you will be a real expert, like a butcher who supplies you with meat every day.

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rinderfilet mittelstueck rinderfilet filet vom rind - natürlich von Freyberger

How does the course work?

Der Kurs beginnt mit einer kurzen Einführung durch den Metzgermeister, der dir erklärt, wie die Zerlegung aufgebaut ist und welche Schritte euch erwarten. Danach geht es direkt an das halbe Rind, das am Haken bereitsteht. Schritt für Schritt zeigt dir der Profi, wie man ein Tier systematisch aufteilt, die großen Stücke freilegt und anschließend zu den bekannten Special Cuts weiterverarbeitet. Du bekommst einen realistischen Eindruck davon, wie viel handwerkliche Präzision hinter jedem einzelnen Cut steckt.

Während der praktischen Arbeit kannst du jederzeit Fragen stellen und selbst aktiv mit anpacken – vom ersten groben Anschnitt bis hin zu feineren Arbeitsschritten. Zwischendurch gibt es immer wieder kurze Erklärpausen, in denen du erfährst, warum bestimmte Schnitte so beliebt sind, wie verschiedene Teilstücke weiterverarbeitet werden können und welche Rolle Erfahrung und Technik dabei spielen. Der gesamte Ablauf bleibt interaktiv gestaltet, sodass du sowohl praktische Fähigkeiten als auch echtes Verständnis für das Metzgerhandwerk mitnimmst.

Important details

Für den Zerlegekurs Rind benötigst du keine eigene Ausrüstung. Messer und Schutzkleidung werden komplett gestellt, sodass du direkt loslegen kannst. Bequeme Kleidung, in der du dich gut bewegen kannst, sowie die Bereitschaft, aktiv mitzuwirken, sind die beste Voraussetzung, um das Maximum aus diesem praktischen Kurs mitzunehmen.

Zentraler Bestandteil des Kurses ist die gemeinsame Zerlegung eines halben Rinds – vom groben Zuschnitt bis hin zu den begehrten Special Cuts. Alle Arbeitsmaterialien sind vorbereitet, Getränke sind für Teilnehmer inklusive, und wer möchte, erhält im Anschluss ein Paket an Rindfleisch Produkten aus der Zerlegung mit nach Hause.

Du arbeitest direkt am Tier und bekommst einen praxisnahen Einblick in das Metzgerhandwerk. Der Metzgermeister erklärt Schritt für Schritt, wie die Teilstücke entstehen, worauf es bei Schnittführung, Hygiene und Sicherheit ankommt und wie man verschiedene Cuts fachgerecht verarbeitet.

Die Teilnehmerplätze beim Zerlegekurs Rind sind begrenzt und können über den Online-Kalender der Metzgerei Freyberger gebucht werden. Da das Event sehr beliebt ist, lohnt sich eine frühzeitige Reservierung.

Häufige Fragen zum Zerlegekurs Rind

Der Kurs richtet sich sowohl an Neulinge, die erstmals sehen möchten, wie ein Rind zerlegt wird, als auch an passionierte Fleischliebhaber. Alle Schritte werden verständlich erklärt, sodass jede Erfahrungsstufe etwas mitnimmt.

Nach einer kurzen Einführung geht es direkt an das halbe Rind am Haken. Der Metzgermeister zeigt die wichtigsten Arbeitsschritte, erklärt Hintergründe zu den Cuts und begleitet dich beim praktischen Mitmachen. Theorie und Praxis wechseln sich ab, sodass du die Abläufe gut nachvollziehen kannst.

Ja. Der Kurs ist ausdrücklich interaktiv gestaltet. Du darfst selbst zum Messer greifen, mit dem Metzgermeister arbeiten und eigene Schritte am Rind durchführen – natürlich mit Einweisung und unter Anleitung.

Im Mittelpunkt stehen die Entstehung der verschiedenen Teilstücke, typische Schnitttechniken, das Erkennen hochwertiger Cuts und ein Verständnis dafür, wie ein Tier vollständig verwertet wird. Der Fokus liegt auf echtem Metzgerhandwerk – anschaulich, nachvollziehbar und einem praxisnahen Ambiente.

Der Zerlegekurs wird in der Metzgerei Freyberger in Nürnberg durchgeführt. Die Location befindet sich in der Katzwanger Hauptstraße 40, 90453 Nürnberg und ist gut erreichbar – Parkmöglichkeiten sind ebenfalls vorhanden.

In der Regel nehmen etwa 16 bis 20 Personen teil. Die Gruppengröße ist bewusst begrenzt, damit jeder genug Zeit für Fragen, Praxis und individuelle Betreuung durch den Metzgermeister hat.

Ja, der Kurs kann als Gutschein gebucht werden – ideal für Grillmeister, Fleischliebhaber oder alle, die einmal echtes Metzgerhandwerk hautnah erleben möchten.

Zum Programm gehören unter anderem Wagyu Only, Surf & Turf, Beef & Beer, Meat & Wine, der Steak & Burger Grillkurs sowie viele weitere Kurse am Grill, Seminare aber auch Events bei denen das Thema Tasting eine wichtige Rolle spielt.