Meat ID and Fab
Welcome to Meat ID and Fabrication! (Suckling pig in the walk-in.)
On the first day our chef broke down a beef round (the leg) primal for our demo. We then proceeded to fabricate the smaller sub-primals into cubes for stew and roasts.
After standing in the freezing meat room for a few hours early every morning, my class makes a beeline to Apple Pie Bakery to warm up with coffee after class.
Fabricating steaks…. Every class we have to present our cuts and trim on a tray lined with butcher paper for grading. We are graded on the accuracy of our cuts and the amount of waste resulting from our knife cuts.
Stew cubes from the beef round primal. All of the meat cut in our class is sent to the production kitchens and restaurants at the school.
Beef round sub-primals
Beef shoulder clod
Demo on tying butcher’s knots for a roast
At the start of this class part of our nightly homework was to practice tying butcher knots on our side towels.
Demo on denuting (removing the fat and silverskin from the meat)
Breaking down beef loins and rib primals
The first few days we had to tie a lot of roasts. We have to make a portfolio of all of our fabrications with photos so my ID is included in some of the photos to ensure that it is my work.
Portion cut steaks
Veal day…we watched our chef break down a leg of veal and then we learned how to make proper veal cutlets.
How many cutlets can you yield from a leg of veal?!
Our chef likes to emphasize how skilled butchery can save you ample amounts of money when owning a restaurant. When you buy a large primal of meat you can yield multiple different portion cuts and taylor your menu to suit all of the items. It is also more profitable than buying individual portion cuts of meat.
You can differentiate veal from beef because of the pale pink color.
I was responsible for cleaning the veal shank bone. The bone is commonly reserved for osso buco. I made cubes from the shank meat.
Studying with friends at Starbucks….We just finished our first unit on beef and veal. We had our first test yesterday.
After beef and veal we moved on to pork.
Our chef broke down half of a hog during our demo.
Pigs feet anyone? Some of the offals (edible byproducts) are left intact on the carcass. The kidney was left inside. To check for disease the kidney can be punctured open.
We each had to break down a Boston butt, which comes from the shoulder of a hog. It is most commonly used for sausage and pulled pork.
My tray with a fabricated Boston butt: usable trim for sausage, unusable trim; roast; blade bone and stew cubes.