Most people buy their meat in the form of retail-cuts that are prepackaged. The days of the tradesmen butcher to answer your questions are gone. This class will focus on the information needed to make smart decisions in the retail meat case.
Topics Covered:
Carcass breakdown and cut location
Define quality parameters for the all meats in the retail case
Selecting the perfect retail-cut and the type of cookery that will maximize eating quality
Labeling claims and what they mean
Sensory evaluation of various retail cuts.
Location
"The Kitchen" at 2nd Harvest (View)
1234 E Front Loop Ave
Spokane, WA 99202
United States
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