
Originally Posted by
Drageuth
I've been cutting meat for three years now, almost, so a lot of the stuff I know already. This is getting more into the knitty-gritty, working off carcass meat and a rail system rather than box-ready meat (stuff that is split into subprimals at a processing plant, cryovaced, then shipping out in cases of one item) that I'm used to. Also covers Canadian Federal Inspection Agency nomenclature for proper naming techniques and whatnot (which, I now realize, at least five or six things in my cases are not up to standard), cooking methods, meat sciences, curing/smoking/brining, added value products... stuff that we don't do in my store, but is nice to know.
It's definitely fun, but after the first couple of weeks the novelty wore off and I started to get home sick. And now that there's a pretty amazing girl waiting for me at home, I don't want to be here for another week.