LEARN THE ART OF BUTCHERY
CLASS THREE - VANDAL BRAND MEAT LAB IN MOSCOW
Participants gathered at the Vandal Brand Meat Lab at the University of Idaho in Moscow as Professor Phil Bass guided us through a step-by-step process of breaking down a whole beef into subprimal and retail cuts.
Click below to view instructional videos for preparing beef loin, chuck, round and rib & plate:
BEEF LOIN
BEEF CHUCK
BEEF ROUND
BEEF RIB & PLATE
Funding for Nose to Tail--A Multispecies Whole Carcass and Sub-primal Processing and Promotional Training Program was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant LFPP21000930. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.