Training on Premises
Practical training for 3 days
15 Participants
Prefabricated beef products are readily available, however, performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. This course explains in short each primal and subprimal cut and its distinct characteristics. The practical sessions will give hands-on experience in how to perform basic butchering procedures, and how to apply various cooking techniques to different cuts of beef. The course includes a supplement consists of 25 pages of recipes.