Butcher to Burner
Description
Butchers' (Beef) in the Meat Department
March 5
- Activities:
- Introduction to Butchery: Overview of the meat industry and butchery techniques.
- Exploration of Cuts: Discuss the main cuts of meat (e.g., ribeye, sirloin, brisket, , etc.) and their locations on the Beef Carcass
- Hands-On Demonstration: Watch and learn from a butcher as they break down cuts and explain how each part is prepared for retail.
- Discussion: Ask about different meats, sustainability, and how cuts are chosen for various cooking methods.
Cooking the Cuts
March 6
- Activities:
- Cooking Demonstration: Learn techniques for cooking different cuts to enhance their flavors and tenderness (e.g., grilling, roasting, slow-cooking).
- Taste Test: Sample various dishes prepared using the different cuts of meat, discussing texture, flavor, and cooking methods.
- Q&A Session: Discuss the best uses for specific recipe cuts and how to pair them with sides or sauces for a complete meal.
Refund Policy
Individuals are responsible for canceling their registration should they not be able to attend. Refunds will not be issued for non-attendance. Cancellations received before the first day of class will receive a 100% refund. No refunds, in whole or in part, will be given on or after the first day of class.
Click here to learn more about our Refund Policy.
Instructor
Chef R. Rex Davidsavor started cooking at home for his siblings when he was very young and started in the restaurant business at 16. He has traveled throughout the US to continue his food knowledge. A graduate of USU with a Master's Degree in Engineering Technology and Education, he loves to teach. He has taught Culinary Arts at Bridgerland Technical College for over 20 years and continues to learn and refine his culinary skills and techniques from many resources, including his students. He loves to share his knowledge of food with anyone who will listen.
Clint Francis completed the Retail Meat Cutting program at Bridgerland Technical College and has worked in the meat industry for over ten years.
How to Register
Registration Code
| Class Dates | Day | Time | Code | Cost |
|---|---|---|---|---|
| March 5 & 6 | W Th | 6 - 8 pm | CE41 0020 08 LC | $100 |
Our Mission
The mission of the Bridgerland Technical College is to deliver competency-based, employer-guided career and technical education to both secondary and post-secondary students through traditional and technology-enhanced
methodologies. This hands-on technical education provides occupational education, skills training, and workforce development to support the educational and economic development of the Bear River Region. 
Hours of Operation
Logan Campus - Main
Telephone: 435-753-6780
Student Services
Monday: 8 am - 4:30 pm
Tuesday: 8 am - 6 pm
Wednesday: 8 am - 6 pm
Thursday: 8 am - 4:30 pm
Friday: 8 am - 4 pm
Sat/Sun: Closed
Brigham City Campus
Telephone: 435-734-0614
Student Services
Monday: 7:30 am - 4:30 pm
Tuesday: 7:30 am - 4:30 pm
Wednesday: 7:30 am - 4:30 pm
Thursday: 7:30 am - 4:30 pm
Friday: 7:30 am - 4:30 pm
Sat/Sun: Closed
Campuses
Logan Campus - Main . 435-753-6780
1301 North 600 West, Logan, UT 84321
Brigham City Campus . 435-734-0614
325 West 1100 South Brigham City, UT 84302