Butchery & Charcuterie

Catalog description

In this course, students learn skeletal and muscular composition of animals raised for consumption and how they fabricated into primal and sub primal cuts. An overview of quality and grading along with terminology, availability and commonly used industry cuts. Students will learn to apply the correct cooking technique for every individual primal and sub primal cut. Class will include small carcass breakdown and fabrication for individual portions and for charcuterie. Students will prepare a variety of charcuterie products from fresh sausage to dry cured salamis, and smoked meats. Traditional galantines, terrines and pates will be discussed and prepared. All parts of the animal will be used in this nose to tail course, with international preparations of organ meats and cured specialties.