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| Rib Primal Cut is almost broken down by Chef |
It was a good day today. Today we have only one class - Meat Fabrication. We started around 8:45 in the morning and we finished around 12:30 afternoon.
In the class we have a guest speaker. One of the chef instructor came and showed us how to handle three cuts of beef - tenderloin, striploin, and rib part. He is really amazing in breaking down animal carcass. I saw him once breaking down a half of a pig and it took him about an hour to do everything, including verbal explanation for every step.
Today he explained all steps as well and we were able to do our job. An individual assignment was
to truss beef roast. I was afraid that it is not going to work for me. I remember once I tried to tie pork belly. It was a difficult task and the result was, hmm, let's say funny. Today was a different story. Chef explained how to do the truss and it was actually pretty easy with a good result.
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| Guess who did this nice trussing? |
The worst thing for today was the homework for Meat Fabrication. It was so time consuming, and so dragging that I almost fall asleep and had to take a short nap, to be able to drive in the evening.
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