Millennial, Meet Carcass

The last time I was in a classroom, I was analyzing the significance of windows in Wuthering Heights. Three weeks ago, however, I found myself seated in a meat science and technology building with a beef carcass being escorted into the room by an apron-clad man with knives in his tool belt and a hook in his hand. My front row seat was physically and aesthetically miles away from my social media hub back in NC, but there I was at Center of the Plate Training® – trading ‘likes’ for longissimus and Instagram for infraspinatus.

Center of the Plate is a three-day crash course in meat, starting with the leg of a cow and ending at the gill of a snapper. This course is designed to educate members of the meat industry on all center-of-the-plate proteins: beef, veal, lamb and pork, as well as poultry, processed meats and seafood. Attendees were given a copy of The Meat Buyer’s Guide and watched as it came to life, with the Guide acting as our roadmap, Davey Griffin as the driver and Steve Olson as the rambunctious tour guide leading us through this full-immersion experience of converting carcasses into cuts.

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