Today I began Day 2 of my journey in Meat Fabrication and ID. The instructor, who I refer to as chef, is a cornucopia of knowledge. He has been working in this industry for quite some time and has developed a high level of competency in his craft.
Watching him work with different parts of animals with ease is astounding. During our day 1 demonstration, Chef took an entire steam ship round, or the entire leg of beef, and had it cleaned and fabricated into its separate parts: top round, bottom round, knuckle, heel, shank in a matter of minutes. One of the most fascinating things about watching Chef work was how easily he manipulated the parts of meat. He was making perfect cuts along seams hidden under layers of fat and muscle without a moment’s hesitation. It was almost like watching a surgeon perform a complex operation with his eyes shut.
Day 1 was more of a demo day. We really didn’t do any hands on work. In, fact we toured the the meat room so that we would be familiar with everything in it.
Day 2 I had to jump in with both feet. The class started with a small demo showing us how to fabricate a beef clod into different parts. I ended up having to make beef cubes. This involved cutting out the heart of the clod, tying the heart of the clod similarly a roast. Then I trimmed an entire shank so that we could use one part for cubes and the other part for grinding.