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Culinary & Home Economics

Classes may include cooking, wine pairing, and the like.


Making the Cut: At-Home Meat Processing
 

Learn how to maximize your meat purchases by cutting primal cuts of pork, beef, and chicken into servable portions, saving money and improving taste and freshness in the bargain.

Topics will include: Yield and value of buying in bulk, knife care and safe hood handling skills, prep tips, temperature control and calibrating a thermometer. Also covered: answers to common questions about growth hormones, grades of meat and what they mean, preventing freezer burn, and how to make recipe substitutions.

The instructor, Steve Shiell, was in the retail meat industry for over 30 years and a wholesale meat buyer for 8 years. He worked with Albertson’s, D&A Super, and Safeway.

 



Additional Information

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Add Section Location Ages Grades Instructor Dates Days Times Fees Details Open
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3008
Prince William Sound College
Student Commons
16 - &up TBD 8/6 - 8/6 Mo 06:00 PM - 08:30 PM $140.00 View 9