Day Seven: Sausage

the class worked on different sausages today :
breakfast sausage patties for Chef Tom's breakfast cookery class
mergeuz
and sweet italian
we had to form over 70lbs of meat into 2oz breakfast patties
we also cooked the porchetta
i tried my hand at twisting links of sausage and made a solid roll of almost perfect links of italian sausage... today was a goood day!

Day Six: Ovine (lamb)

EPIC DAY!

we had a whole spring lamb, Cheff tucker took that bad boy down into all its sub-primals

each of us got a leg to BRT into two roasts
we also each received a rack to french and portion out
all useable trim was saved for sausage

oh yeah, we also broke down a whole duck each!
i will have a picture and a video up when i figure them out

Day Five: Swine

this class was about an hours worth or trimming meat and tying roast and 3-4 hours of prep for sausage making on day 7

My group also made Porchetta: a rolled pork belly

Day Four: Veal

today we got a whole leg of veal this post will be short and simple
we took off the:
knuckle
heel
tenderloin
top round
bottom round

we turned most of that into scallopini
we used a BONE SAW to cut what was left on the shank into osso buco
we also cut up the bones the bone saw was fun

Meat Fab: Day Three: Beef (again)

Today Was a pretty fast paced class we lectured a bit more of beef anf the primal cuts as well as HRI cuts.
DEMOS:
we saw a striploin (subprimal) from the loin Primal Chef showed us what section makes t-bone steaks and what makes a porterhouse
Each team Received a boneless Strip loin which we had to :
trim the fat/ sinew / silverskin from
we then cut from the ribeye end 2" steaks which we then split in half to make about 6-8 oz steaks
when the rib eye tapered down we switched to 1" around 8-10oz steaks
with the sirloin end we removed extra fat found the seams of an unwanted piece and removed it
we denuded the sirloin segment and trimmed it to steaks
Demo Tenderloin
Teams:
removed outer membrane and fat from Full tenderloin Side Muscle on
cut sinew and removed the chain meat
trimmed off silver skin as well as trimmed the fat from the underside
we removed the Chateaubriand
begin cutting 6 ounce Medallions
Butchers yield test on tenderloin
Demo Sirloin
teams
defat sirloin and separated coulette which was cut square and scored
trimmed sirloin separated exterior muscle, cut to steaks
cut remainng sirloin into 2 roasts
truss both roasts
Clean up etc...
it seems like a lot of work but we took from about 9:30-12 to do all that work including Demos
after lunch i went to pick up the veal order for tomorrows class we are doing something with basically the whole leg of veal it might involve saws i am pretty excited. now i have to do my homework (probably the hardest and most labor intensive part of this class)
Till Tomorrow

Meat Fab: Day Two: Beef

Today we got lectured about the types and cuts of beef primal and sub-primal then Chef Tucker Demoed how to denude a shank and remove it from the bone then cube for stew meat
then we did the same
we then took down a Chuck roast to a flat iron steak / the heart/ and the triangle
we then cubed it for stew meat
not alot of stuff today but it took quite a while

Meat Fab: Day One: Poultry

Today was my first full day on the A.m Schedule... let me break down what that means.
4:45 wake up
making sure i have all my gear and my homework done and sent to myself for printing
6:15 catch shuttle
print homework / Breakfast
lecture 7-9
Demo in the TK
Trussing
Demo
8 Piece
demo
Thigh/drumstick
demo
Supremes
demo
boneless skinless breast
demo
Butterfly breast
demo
boneless/ skinless thighs
Lunch
packaging cuts and inventory
cleaning stations
1:30 Done

Here it is Sunday Afternoon

I had a great weekend i made blue cheese/bacon stuffed burgers for lunch today. Now it's time for me to start doing some work for Meat Fab because starting tomorrow at 7 a.m. i will be in meat i.d. and fabrication. we start with chickens the first day alone we:
properly truss a chicken
properly disjoint a chicken
conduct a variety of chicken fabrications, including boning and skinning
demonstrate proper thawing techniques
each student will truss a chicken.each student will fabricate at least 3 chickens into various parts.

it's here... I am finally nervous for class i have to sharpen my knifes tonight and move my books into my tool kit bag so i remember to bring it tomorrow.

if anybody has any questions for me about the school or anything ask me. i don't really know what to write about....