Day seventy three

Our next victim for meat production
a courtesy of

It's Friday - the best day of the week, especially after lunch!

Yes, the week of study and hard work has come to the end, weekend is here.

We did not do a lot at the school. We had no production for today. In the morning there was quiz on beef, veal, and pork, what we have learned so far. Then we worked on special project. Lastly we did small tasks as a team assignment, our team was responsible for pocking up from purchasing department frozen pieces of lamb for Monday, so we can defrost them during weekend in a refrigerator.

The special project we have is also a team project. We suppose to create a meat centric menu including six item. These items must be
from beef, pork, veal and must include motional muscles and sedentary muscles. It was a big job to come to conclusion about this menu. Everybody would like to do something crazy. We are not going to cook this menu, but we have to explain method of cooking every dish and meat fabrication (how we fabricate portion size cuts from a primal). It was really funny. Let's do Italian menu. Fine, we like it. Let's do antipasti with assortment of cured meat. That's good, but do you want to write production chart for every single meat item on the plate? So finally we decided.

Our menu suppose to be beef carpaccio and pork prosciutto for antipasti; beef bolognese pappardelle and orecchiette with veal for primi; osso bucco and grilled pork chops for secondi.