Hey guys, i've had a few curve balls these last few months, so wasn't able to be too active on here, but i'm back! I did manage to record a few bits of content amongst the chaos. I've changed the pay structure because i realised that with time being so tight now i mightn't be able to upload every week, but i will make time to record every chance i get, from deeper butchery videos to knife maintenance, and even possibly cooking, but instead of a subscription, i'll make them a 1 time fee of $8. Some content will be free, but most of the tutorials will be behind this one time pay wall. This way you arent paying a subscription for months on end only to receive a few bits of content, and the stuff you pay for will be specifically the stuff you want to see. So, enjoy what's up there, comment below this post on anything you might be interested to learn about, or just to say hello. Thanks, C

I’m Christopher Lazar, a butcher from Sydney with a passion for preserving and sharing the craft of proper butchery. Through this school, I want to give people a real behind-the-scenes look into the industry — not just how to cut meat, but why things are done a certain way, how animals are broken down, how different muscles work, how flavour and texture change depending on preparation, and how deep the rabbit hole of butchery truly goes. My videos break down everything from whole animals to individual cuts, sausages, trimming, knife work, cooking techniques, and the science behind meat itself. Whether you’re a home cook, an apprentice, a chef, or just someone curious about where food comes from, my goal is to help people reconnect with the craft, understand it on a deeper level, and keep these skills alive for the next generation.