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Meat Fabrication (2 days)

In this course, you will learn how to trim fat and silver skin from meats, cut meats into even portions and shape them so that they will cook evenly, cut portion-size steaks and chops from larger cuts as bone-in and boneless cuts, prepare certain variety meats, tie a roast and grind meats properly for quality and safety.

Availability: Class is available

LBP450,000.00

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LBP450,000.00
  • Description

    Date Nov 30, 2020
    End Date Dec 1, 2020
    Timing 9:00 am - 1:00 pm
    Class Category Masterclass
    Offered Beverage Coffee
  • THE MENU

    • Trimming a Tenderloin
    • Shaping a Medallion
    • Fabricating Boneless Meats
    • Cutting & Pounding Cutlets
    • Shredding & Mincing Meats
    • Cutting Bone-in Chops
    • Trimming a Striploin  & Cutting Boneless Steaks
    • Trimming & Boning a Porkloin
    • Boning a Lamb of Leg
    • Frenching a Rack of Lamb
    • Tying a Roast
    • Grinding Meats
    • Beef, Lamb, Veal & Pork Charts