Meat Cutting Class????

[Top Dawg]

OK I work at SAIT and talked too the head butcher teacher about a night class with basic meat cutting... They used too run a evening class for hunters I am not sure if it is 2 diff classes one for cutting and one for sausage making but anyway they always end up canceling them due too lack of intrest but would run one if I can find at least 6 guys.. Let me know if you want too do this and if there is enough intrest I will find out all the info as too $$$$$ and when it would run....
They supply the meat and sell it so I don't think there is a cost on that part and the sausage part I think you can take some home if you like but I can find all that out if there is enough intrest.... Thanks.

[scooter]

I'd be in depending on cost. Let us know when you find out more info.

Scott

[WOOKIE]

Yeah, find out the cost. I am very interested.

[BlueNorther]

I know myself and a freind are interested.

[tecspec]

8) 8) 8)
Yeah, find out the price of the course. I'm basically interested in the meatcutting course. I'm already into the sausage making, but I can always use some more knowledge about meatcutting.

[Mikey]

Dawg!!!!

Count me in as well depending on $$$

Mikey

[Top Dawg]

K I will try and get all the info and tell him I have enough intrest.... Might take till mid too end of next week as holidays and crap... But will let you know ASAP..... Have a good Holiday weekend..

[cdn-redneck]

My local shop had a video last season on basic meat cutting. It was cheap as well. If this is of intrest I will see if they can get them again this year.

[tecspec]

That video would be interesting too.
If the people at SAIT don't want to or don't get enough interest for a sausage making course, the people at CTR Refrigeration & Food Equip. put on sausage making courses regularly. They're located on 52 St. S.E., 3 blocks East of Calgary Archery Centre. One of my hunting buds took the course and has been showing me all kinds of stuff.
:cheers: :cheers:

[lds09]

I'd be interested, will need some notice of the dates though.

[Grunter]

TOP DAWG - Count me in, I have one hunting partner that is very interested as well.

Thanks for the tip TECSPEC on the sausage course - that's always handy too.

TD, just to let you know 'they are' delicious = they're delicious... OOPS!

[calgarychef1]

Meat cutting? Easy as hell, I'll teach you if you want- only cost you the beer we drink. I'll show you how to do it without any expensive tools. How to wrap it for freezing - I just ate some moose thats been in the freezer 5 years and it was fine. It takes me awhile to do one but its totaly ready to cook, completely trimmed cut, cubed whatever is appropriate to the cut. You will have more freezer space, because I dont put any bones in the freezer and you will save money doing it yourself. I'm always surprised what people pay a butcher to cut a deer. The trim and meat for grinding you put in a bag and bring to get ground whenever you need some that way you dont pay for grinding meat that you might not use. Need 10 lbs of sausage? bring a bag to the butcher after hunting season is done so he can work on it without having to rush so much. I have a grinder, sausage stuffer, smoker that I use occasionally but I usually just do steaks and roasts cause its healthier than sausage. I can give some good sausage tips, but it really is an art that has to be understood rather than explained. Unless you are trained with sausage you probably wont understand or accept the small details that combine to make great sausage. I'll also teach a little about sanitation that's of prime importance to living a healthy life and it makes the meat last longer in the freezer.

Wow that's quite the post, but if anyone wants to learn a little I'd be glad to help. Maybe we could get a group together and do it all at once. Anyone have an animal we can butcher????????

The chef

[WOOKIE]

:lol: Chef, I have a parrot you could butcher for me!! :lol:

[calgarychef1]

mmmmmmm tasts like chicken, squacks like a banshee! :cry: poor parrot

[Top Dawg]

Sorry about the grammer and SPELLING inPerFections theere Grunter I will be sure too work on them just 4 U.... Thanks... TD.... :thumbsup:

[Grunter]

If anyone will be taking a lead on this, I would still be interested in learning about proper meat cutting, etc.

[calgarychef1]

Hmmm, well I'd definately be willing to do a demonstration. I have room and equip in my garage so thats not a problem. If anyone can get ahold of a carcass, we can set something up. Maybe fish and wildlife could supply something. I'd not do much of the legwork in sourcing that, to be honest, because If I was to donate my time showing some people the "ropes" then they would have to put some effort into setting it up. Hope that doesn't sound arrogant as I'm gung ho to help, I jsut dont want to have to do it all myself.

the chef