BUTCHERY/CHARCUTERIE

Catalog description

This course develops skills in butchering of meat and poultry products. Students will learn to turn lesser-used cuts into artisan charcuteries, sausages and cured meats, and to break down primal cuts of beef, lamb, veal, lamb, pork, wild game, poultry and seafood using technical preparation techniques, turning pieces into restaurants cuts. Students will learn the fundamentals of processing, salting, fermenting, and curing pork. Emphasis will be placed on tying microbiological knowledge to hands-on skills in the broader context of food safety and state and federal regulations. After covering a brief history of the craft, students will learn to process meat with respect and confidence and wasting as little as possible. This class involves learning to break down large portions of meat to smaller sizes in the form of steak, ground meat, sausage or additional chopped or cut meat. Students use tools such as grinders, cleavers, knives and slicing machines.