Overview

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.

Course Code: 
FDMG-1088
Area of Interest: 
Culinary, Hospitality, Recreation & Tourism

 

Thank you for your interest in this course. At this time, there are no upcoming classes scheduled. New offerings in future terms will appear below so you are encouraged to check back again throughout the year. To inquire about when upcoming classes might be planned, please fill in the form on this page and we will respond shortly.