Students will gain the knowledge needed to properly identify and breakdown whole animals into large cuts of meat (primal) and then into smaller cuts (sub primal) that can be found in retail
butcher shops. Additionally, students will learn to identify each section of the carcass, why cuts are broken down at certain areas, and cooking methods that are best for different muscle structures of the meat. There will also be discussion of “joint butchery” to provide students the knowledge to break down whole carcasses with minimal tools, and no need of power equipment. Class materials provided. Students will leave with a knife suitable for doing your own.
6/19–6/20, MT, 6:00–9:00 p.m. and
6/22, Th, 6:00–8:00 p.m.
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