It seemed like everyone in class Friday night was just having one of those days, or maybe it was the end of one of those weeks. Once we were able to get things rolling we started in on the beef chuck rolls. In the video we watched it seemed so simple to break this sucker down into Delmonico's, Denver's, short ribs and Sierra's but in our hands it seemed to quickly move into formless meat territory. I managed to take the top section off and after realizing an error in my cut was able to trim it out and cut the Delmonico's and short ribs while Gary worked on the bottom section. By the time he handed a chunk of that over to me I had lost any and all bearing as to what part of the cow this even was. Eventually after much deliberation I got a handle on it and was able to knock out the Denver steaks.
After the beef it was on to veal. We had a veal leg to break down as well as a bunch of veal breasts to be cleaned up. I didn't get much time with the leg but it looked like quite a process to fabricate, the thing was huge.
Gary and I worked on the breast which turns out isn't all that hard to break down, basically just removing the rib bones and then cleaning it up a bit. I think bistro is going to stuff them with something delicious and then do like a roast type thing, which will probably be killer. It was pushing 11:30 by the time we got cleaned up and got out of there, what a long day.
It would be nice if somehow we could get more practice with this meat, I would need quite a bit more time with the chuck roll to feel totally comfortable in fabricating one.
I'm front of the house in Ala Carte this week so stop in and make everyone else on the line busy!
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