Yesterday Master Butcher Rudi Weid broke down a whole pig from snout to tail while explaining how to use each section, cut and muscle. It was an excellent opportunity for students to see a Pork Chart done in real time as these large cuts are usually broken down out of state and don’t make it past the meat packing plants. After a lot of cutting and sawing, the demo ended with the class pigging out on samples of freshly roasted, seared and grilled tender cuts of meat.

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