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