Butcher to Burner

Butchers’ (Beef) in the Meat Department

March 5 & March 6

This two-day culinary experience introduces students to the main cuts of beef commonly found in retail meat departments and how those cuts are used in cooking. Participants will learn where cuts come from on the animal, how they are prepared for sale, and how to cook them for best flavor and tenderness.

Day 1: Beef Cuts & Butchery (March 5)

• Introduction to Butchery: Overview of the meat industry and butchery techniques
• Exploration of Cuts: Learn the primary beef cuts (ribeye, sirloin, brisket, and more) and their locations on the beef carcass
• Hands-On Demonstration: Observe a butcher breaking down beef cuts and explaining retail preparation
• Discussion: Ask questions about meats, sustainability, and choosing cuts for different cooking methods

Day 2: Cooking the Cuts (March 6)

• Cooking Demonstration: Learn grilling, roasting, and slow-cooking techniques for various beef cuts
• Taste Test: Sample prepared dishes and compare texture, flavor, and cooking methods
• Q&A Session: Discuss recipe ideas, cut selection, and pairing meats with sides and sauces

Course Instructors

Chef R. Rex Davidsavor began cooking at a young age and entered the restaurant industry at 16. He has traveled throughout the United States to expand his culinary knowledge. A graduate of Utah State University with a Master’s Degree in Engineering Technology and Education, he has taught Culinary Arts at Bridgerland Technical College for over 20 years and enjoys sharing his passion for food with others.

Clint Francis completed the Retail Meat Cutting program at Bridgerland Technical College and has over ten years of experience working in the meat industry.