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Course Detail

Title: Every Meat Cutting
Course: GIC 970


Have you ever wanted to sharpen your skills in the kitchen and learn how to save money on your meat purchases? The Everyday Meat Cutting course is your ticket to learning essential knife skills and butchery techniques that allow you to purchase meat in bulk and save money! Come learn from a certified butcher how to process a whole chicken, breakdown larger cuts of pork and beef, tie a roast and even get some tips on how to prepare and serve the meat. In this course, student will:
• Leave the course with approximately $150 of meat
• Unlock insider secrets for maximizing value and minimizing waste when purchasing meat
• Explore budget-friendly cuts and learn how to shop smartly to stretch your dollar without compromising on quality
• Learn the basics of proper knife handling, from holding the knife correctly to executing precise cuts with ease
• Dive into the fascinating world of meat anatomy, gaining insight into the different cuts and their culinary potential
• Learn how to identify common cuts of beef, pork, chicken, and more, understanding their unique characteristics and flavor profiles
• Explore the versatility of various cuts and tips on creative ways to incorporate them into your cooking repertoire
• How to tie a roast using butcher’s twine

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Term CRN Day Date Time Campus Delivery Fee Senior Fee

Everyday Meat Cutting
202330 32793 Sat 15-JUN-2024
9:00 am
4:00 pm
College Drive-North Bay Lecture/Lab $325.00 $300.25 CLOSED

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