Behind the Meat Counter (Hyde Park, NY)

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 course, 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 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.

No sections of this course are currently being offered.