Events & Markets

How meat is cut determines its flavor and texture and ultimately defines the dish you are creating. Whether you are already a butcher who wants to refine your skills, a Chef looking to take your skills to the next level, or “just a foodie” who loves to cook and loves to eat, Le FRENCH BUTCHER training offers the only opportunity in the US to learn from a French Master with 40 years experience.

Training is hands-on, working closely with Master Butcher Jean-Claude Setin and covers American and French cuts of beef, Lamb, Pork and Poultry.


Saturday, January 28th • 9am — 1pm

Le French Butcher Jean Claude Setin


GOING HALF-HOG” – HOG BUTCHERY 101 is 4 HOURS of professional-level training designed for amateur chefs and passionate foodies who like to get their hands dirty.  Instructors:  Master Butcher, JEAN-CLAUDE SETIN and Renowned French Charcutier, PIERRE CHANET from Lyon. Limited to 6 participants.

  •  9:00 a.m. – 1:00 p.m. — 4 Hours
  •  Interactive Up-Close Demonstration of breaking down a half-hog into primal & subprimal cuts.
  •  Detailed discussion of cuts and uses
  •  Guided Opportunity to try your hand at cutting, trimming, tying and more
  •  All participants will take home a healthy sampling of their own handiwork


  • All teaching materials
  • Hand-Outs
  • Take-Home Cuts


Time to Get Serious About Meat

The LFB Certification Program is for carefully selected apprentices. Work side-by-side with Jean-Claude PART-TIME for 3 months. Learn all aspects of beef, lamb, pork, goat, and chicken butchery + basics of successful store management. Once in a lifetime opportunity. Only 2-3 apprentices per trimester.

CALL (323) 933-9495 for more information.

Le french Butcher Jean Claude Setin


Wednesdays and Thursdays!

Hands-on —  One-on-One training.
Limited to one student per day.

AMATEURS CUTTING CLUB is the only program of this kind, offering passionate foodies and amateur chefs a full-day of professional-level training. You will work directly with both Master Butcher Jean-Claude Setin and renowned French Charcutier, Pierre Chanet, participating in all aspects of running the butchery: deboning, cutting, wrapping, weighing,  and making display ready.  Meats include Beef, Lamb, Pork and Poultry. Pick the meats and the number of days you want to train. Discounted rates for multiple days. Take home a delicious sampling of your own handiwork at the end of each day.

Beginner Level: $375
Half-Day:  8:00 a.m. – 12:00 noon

Advanced: $325*
Full Day:   8:00 a.m. – 3:30 p.m.

*(Must have taken the Beginner Level training or have comparable experience.)

CLICK HERE to request a brochure
or call Call Susan: 323-422-8545 for more information