I’m going to go ahead and say this: I am not very good at meat fabrication. Maybe that statement needs a “yet” to qualify it, after all this is just the first go around, but for some of my classmates this process seems more intuitive than it does for me. Certain cuts are a little more obvious; if a piece naturally separates with just a little tug, then probably go ahead and rip it off.
Others….have a bit of a Silence of the Lambs quality about them. Rib bones poking out through flesh, big body-suit pieces of sinew hanging around, the errant bulbous kidney…. And somehow in the middle of all this there’s some highly coveted and completely mysterious piece that you don’t want to mess up because veal is expensive, you know. Yeah. Fish and poultry, okay, but I’ll be all too happy to leave the butchering to someone else soon enough.
In case you are wondering, though, where all this butchered meat goes, fear not. Many of the pieces get ushered to other classes who are further along for them to cook. One of the classes across the hall brought us a delicious osso buco to sample today. Certain scraps and bones get used to make stock, which we may ourselves use in a matter of days if another class doesn’t. Additionally, pieces without a plan we’re encouraged to take home and practice. As it is I have a gigantic veal flank in my miniature freezer, and hopefully I’ll dream up something cool to stuff it with. And finally, ICE participates in City Harvest, which rescues unused food (both raw and cooked) to distribute to homeless shelters throughout the city.