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Butchers' (Beef) in the Meat Department March 5
Learn about the main cuts of meat available in retail stores and their origins on the animal.
Activities:
Introduction to Butchery: Overview of the meat industry and butchery techniques.
Exploration of Cuts: Discuss the main cuts of meat (e.g., ribeye, sirloin, brisket, , etc.) and their locations on the Beef Carcass
Hands-On Demonstration: Watch and learn from a butcher as they break down cuts and explain how each part is prepared for retail.
Discussion: Ask about different meats, sustainability, and how cuts are chosen for various cooking methods.
Cooking the Cuts
March 6
Cook a variety of cuts discussed the previous evening and let attendees taste the differences.
Activities:
Cooking Demonstration: Learn techniques for cooking different cuts to enhance their flavors and tenderness (e.g., grilling, roasting, slow-cooking).
Taste Test: Sample various dishes prepared using the different cuts of meat, discussing texture, flavor, and cooking methods.
Q&A Session: Discuss the best uses for specific recipe cuts and how to pair them with sides or sauces for a complete meal.
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Event Venue & Nearby Stays
Logan Campus: 1301 North 600 West, Logan, UT, United States, Utah 84321
Tickets
