Beef Butchery Basics

In this course, students will learn the basics of beef butchery. Trimming sub-primal cuts and processing them into products such as steaks and hand tied roasts using traditional butchery techniques. Students will apply this knowledge by cooking beef using a variety of cooking methods and learning how to time cooking to reach the desired doneness - grilling the perfect steak, braising and roasting techniques will all be covered.

Contact parttimestudies@fanshawec.ca to learn more about this course and future offerings.