We
began with beef
The entrance to the meat fabrication room
Our first task: de-bone beef shanks
Darn good shanking
Mac and her shank
Jersey and his shank
My shank
Fat trimmings
Chef Schneller and the ban saw
This
would be the pork day
Alicia and her loin
My trimmed pork loin....the rack is in the background, the tenderloin is on the right, the full loin is in front
Chef does a great Groucho Marx impersonation
A wounded, but trussed, loin. Upon looking at it, Jersey said, "Where did I come from?"
That would be your tenderloin
My pork cutlets...not bad...not great, but not bad
My medallions....these were much better
The master of veal cutlets
"Expert" trussing...okay, it's just mine
Little piggies that have already gone to market
Then
there was lamb day...Chef cut up a lamb, we got goats
Some would consider this disrespectful, but hey, everyone's got a butt
Yes, I am sawing off the head with a hack saw
This is considered to be "usable trim"...the offals, head, etc...and it just keeps staring at you through the bag
Jim really seems to enjoy this
The
last day was SAUSAGES
