This class was pretty interesting. It taught us the proper techniques on breaking down meats into primals, subprimals, and portion cuts. We went through Beef, Pig, Lamb, Chicken, and Turkey. We would get half pigs and cut it down to hams, babyback ribs, ribs, head cheese, ham hocks, and more. We would trim up and grind some sausages (but making the sausages is reserved for the next meat fab class in Mod 3). I had this class on Wednesday, Thursday, and Friday. Each Wednesday we would have a demo from Chef Bill. You can tell Chef Bill has a great knowledge, respect and pride in meat fabrication. Our main project for this class was a journal in which we wrote down the sequencing of steps for breaking down the animal, as well as procedures for using equiptment and proper storage in the coolers.
The classroom is an actual facility that is inspected by the state of Vermont because the meats that are broken down are served at the Dewey Cafeteria and at 118 Main St Grill & Bar.
I think the best part of this class was when we took a field trip to the Royal Butcher in Braintree, Vermont. We got to see go into the slaughter house and see how it’s done. This was a special treat, as not all students were given this opportunity. It gave me greater respect for meat, not to waste it or burn it.
