MEAT ID & FABRICATION

Chef Schneller ruled this class. In his past life, he owned and operated a German steakhouse in New York, grew up wit his family owning a meat company (butchering). He has been a professor at the CIA for a number of years. His teaching style is very kind and gentle. He teaches you how to fabricate items such as roasts, tenderloin, hind shank, whole lamb leg, pork loin, stew cubes, tying roasts, butchers knot, veal cutlets,, and much more! He is the type of person that will tell you what you are doing wrong but in a very polite way such as "That looks good but I think you can do better by tying it tighter on the right side). I think I learned a lot but it was only a 7 day class, just like seafood so it's hard to learn a lot in such a short period of time. The pictures below are of a shank bone, the meat room (where we do our fabrication) and Chef Schneller fabricating a shank piece of meat (deboning it)