Whether shopping at the farmers’ market or the discount wholesale store, purchasing large cuts of meat and portioning them at home can really save you money. Get a comprehensive lesson in meat butchery in this hands-on course taught by a CIA chef-instructor and professional butcher. Using techniques found in the CIA's KitchenPro Series: Guide to Meat Identification, Fabrication, and Utlization, you will learn a variety of meat-cutting skills, including frenching a rack of lamb, dividing a pork loin into chops and roasts, cutting individual sirloin steaks, preparing fresh ground beef, and fabricating chicken into smaller portions. You’ll also cover proper knife handling, knot tying, hand saw skills, storage and food safety tips, and how to assess meats for quality. Knives and tools will be provided in class.
As a participant in this class, you will receive a CIA logo apron and a copy of an award-winning CIA cookbook to take home.
Please note that all meat items fabricated in class will be available for you to take home. Portions will be vacuum packaged using the CIA’s industry-style vacuum system. Ice packs will be provided for travel. Please bring a medium-sized cooler for transport. A cooler is required. Also, please note, the class takes place in a chilled environment. For your comfort, please dress warmly.