A lot of people are running around with meat cleavers these days! That’s because butchery classes have never been more popular, where students learn the art of carving carcasses!

In fact, demand is so high with everyone from twentysomethings, to moms, to senior citizens, that butcher shops are scrambling to add more classes, workshops and training camps.

For example, the number of students at Avedano’s Butchery in San Francisco has jumped by 25 percent a year for the last five years. And Fleisher’s Grass-Fed and Organic Meats in New York has tripled the number of classes they offer.

What exactly do you learn in Butchery 101? Everything from knife skills to sausage and bacon making to lamb, beef, and pig carving. 

So, why are so many people unleashing their inner butcher? Marissa Guggiana is the author of “Primal Cuts.” And she says that there’s a growing trend where do-it-yourselfers want to be more connected to the food they eat and know exactly where it came from. Another reason butchering is so popular? The DIY-appeal. Experts say during a down economy, it’s human nature to want to be more self-sufficient.

And nothing is more self-reliant than being able to professionally slaughter an animal and then cook it and eat it.