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Pork Portion Cutting & Knife Skills Butchery Class
May 2 @ 1:00 pm - 4:00 pm$165
Watch One Do One
Watch as a subprimal is debonded and tied. Taking turns for each participant to try deboning of a subprimal.
We’ll discuss different approaches to each subprimal including the shoulder, loin, belly, ham, and sirloin. With each cut, we’ll weigh the pros and cons of the various options and cooking methods. Whether you’re a farmer, homesteader, or avid foodie you’ll take away the knowledge of which cuts work best for your cooking style, method of sale, or customer base.
A Brief Review of Primals
Subprimal Options – Deciding on Bone In vs Bone Out, Roasts vs Steaks, Uncommon Cuts
Final Cut Choices – Steak Thickness, Roast Frenching, Scoring, and Tying
Pork Available for Sale at the Class.