Learn how to butcher with EatWild! We offer a comprehensive butchering workshop so you can build the confidence and skills needed to properly butcher an animal from the field to the table. In the first half of the workshop, we review field care techniques and we show you how to break down the animal
Workshop Overview
About EatWild
Hands on demonstration of butchery and tasting menu of different cuts of beef
This program of “the basics” will guide everyone from the amateur cook to our self-proclaimed home gourmets. Our chefs will help you learn to be comfortable and confident in the kitchen.
This course is designed to build on the skills developed in Culinary I. Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.
Students learn all aspects of the retail meat cutting/butcher trade, as well as develop specialized industrial skills in high demand by local employers in the meat processing industry.
Butchery: Processing of Beef, Poultry, and Seafood
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