Meat Fabrication 2 is the class I started this past week. We are building on what we learned in Meat Fab 1 last year...and getting a refresher...but we get to break down more primals (those are the large hunks of "primal cuts" that the carcass is broken down into) into portsions. For instance, we broke down the pig loin primal (pictured here) Thursday into Pork Loin Chops, Baby Back Ribs, Pork Tenderloin Medallions, and a loin roast which we just cut up for making sausage. Yesterday we made three sausage kits, which we will continue working on Monday, one of which (breakfast sausage) used the pork from the loin project. How cool is that!?!?
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