Now in it's 11th year, this popular one-day workshop includes an overview of operations and expert instruction in all aspects of meat processing. Students will tour the IGFC mobile slaughter unit and stationary facility, learn proper cutting and preparation techniques, and be guided though "breaking" a beef carcass into the desirable cuts used every day. Watch this webpage for updates - classes can fill quickly.
AVAILABLE SECTION DATES:
• FEBRUARY 12TH
• FEBRUARY 26th
• MARCH 12TH
• MARCH 26TH
• APRIL 9TH
• APRIL 23RD
WHO SHOULD ATTEND
This workshop is primarily geared towards culinary students, and chefs already working in the industry. Most culinary establishments purchase meat in ready-to serve potions: rarely do chefs get the opportunity to study fabrication of a whole animal.
This innovative program provides invaluable experience and in-depth knowledge generally unavailable to end users. Each class will be staffed by two of our master meat cutters and an assistant to provide individual guidance.
Fee: $95. Institutional education groups of 11 receive one complimentary registration for an instructor or coordinator. Please contact our office to reserve a date for your group, or inquire about individual registration: email@example.com or 360-336-3727 Ext 106