Some skills never go out of style — and knowing where your food comes from is one of them. In this hands-on demonstration, a professional meat cutter will walk participants through the full arc of hog fabrication, from primal cuts to sub-primal to fabricated and portion-controlled cuts. We'll explore the scope of the meat industry, the role and responsibilities of a butcher, and the foundational principle every culinary professional lives by:
mise en place. Participants will also see how each cut is allocated for specific culinary applications, with attention to sanitation practices throughout. Whether you teach food science, culinary arts, or nutrition, you'll leave with fresh perspective — and maybe a new appreciation for the craft behind every chop.
Related Courses:Culinary Arts I (16052-I/8275)Culinary Arts II (16052-II/8276)
