Vegetarians – Avert Your Eyes!
In class right now we’re learning to fabricate (butcher) meat. Today I cut up a whole rabbit! (Really, vegetarians should not be reading this.) The other day I went to a lamb class, where a master butcher cut up an entire lamb
into many cookable pieces.
Then we dined on an enormous lamb feast. I didn’t really think I’d have a big problem with the concept of butchering, I’ve always been very comfortable with the fact that the meat I eat comes from whole animals. What I find most interesting about the process is learning about the many cuts of meat I tend to avoid, just because I didn’t know what to do with them. The tougher pieces (typically from the shoulder of the animal, and other parts that get a lot of exercise) need to be cooked on low heat for a loooooong time to soften up the muscle. These cuts are often the most flavorful (and least expensive!), perfect for feeding a crowd.
I have to miss poultry butchering class this Friday, so I’ll need to practice on chickens at home. By the end of the weekend I’m hoping to be able to bone an entire chicken without reducing it to chicken paste – I’ll post pictures of the process. For the vegetarians out there, perhaps I will also slice up some tofu into attractive shapes?
into many cookable pieces.
Then we dined on an enormous lamb feast. I didn’t really think I’d have a big problem with the concept of butchering, I’ve always been very comfortable with the fact that the meat I eat comes from whole animals. What I find most interesting about the process is learning about the many cuts of meat I tend to avoid, just because I didn’t know what to do with them. The tougher pieces (typically from the shoulder of the animal, and other parts that get a lot of exercise) need to be cooked on low heat for a loooooong time to soften up the muscle. These cuts are often the most flavorful (and least expensive!), perfect for feeding a crowd.
I have to miss poultry butchering class this Friday, so I’ll need to practice on chickens at home. By the end of the weekend I’m hoping to be able to bone an entire chicken without reducing it to chicken paste – I’ll post pictures of the process. For the vegetarians out there, perhaps I will also slice up some tofu into attractive shapes?
posted by MeBeth at
2:05 PM
3 Comments:
I would love to see you fabricate a tofu bunny... :) Hee hee. Sounds cool - know we know where to come when we have no idea what a cut of meat is! You can be Our Expert!
I love lamb--favorite meat!!!! My mom has gotten a whole lamb from arthur avenue, but i've never been around to see her cut it up. That must have been such an experience!!
Jeff - hmm, a bunny might be a little tricky for my first attempt. How about a tofu snake? Delicious!
Rose - I am so impressed with your mom, she must have some awesome butchering skills - our butcher was using a saw and everything!
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