Butchery and Charcuterie Management
Butchery and Charcuterie Management
9 months ago
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Butchery class is a specialized class designed to teach students the various techniques and processes involved in breaking down a whole beef carcass into individual cuts of meat. They also learn how to identify and separate the different primal cuts, such as the rib, loin, chuck, round, and brisket. The class provides hands-on experience in meat fabrication, teaching students how to use professional butcher tools and equipment safely and efficiently. Students learn the proper techniques for trim
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