Pro Chef Series: Beef Science and Carcass Fabrication

250 Cleveland Avenue,Columbus OH 43215

19 September, 2022

Description

In this course, we will demonstrate and discuss a breakdown of the front quarter of the steer. We’ll start with the four primal cuts — brisket, chuck, rib, and foreshank — breaking each one down and then moving on to the subsequent cuts that come off each section. You’ll see in real-time which cuts are destined for the retail or grocery setting, and which will show up in restaurants and other food service businesses. We’ll touch briefly on the effects of aging beef and why it’s done primarily in foodservice settings. And we’ll explore the seasonality of certain beef cuts and how that affects what you pay for products at the grocery store or your favorite restaurant.