meat & seafood identification & fabrication. good times.

we started with seafood, filleting salmon, halibut, shucking oysters, and making calimari. then we moved on to poultry, breaking down everything from chicken, duck, squab, and other wild birds. after the birds we moved to the beef, pork, and lamb, fabricating cuts from the sides of each animal. all the while we made sausage from basically every animal. yum. we also made head cheese, blood sausage, froie gras, confit, had a wing and burger throw-down, and ate all sorts of delicious parts.

in addition to learning the fabricated cuts of each of the animals we were required to know their names and be able to identify each type of fish, mollusk, bird, cow, pig, lamb, rabbit, and all of their parts. not easy, but quite fun.

back in the classroom for 3 weeks. i think the classroom classes are coming to an end here soon. it will be a nice break, nonetheless. here(& below) are a few pictures of this class. they were taken with my phone, so excuse the quality. i didn’t take the time to bring in the camera this time.

cheers