Newport Meat Company sponsored a Certified Angus Beef Meat Lab. Meat Scientist, Carson Rogers, PhD fabricated a whole beef carcass and discussed the decisions a butcher must make when meeting the supply and demand of their clients and how to break down each primal of the cow into various cuts used in industry.
ProStart teachers had the opportunity to meet with Chef Gary LaMorte and tour the Raiders training facility kitchen. They learned about the intense focus on player nutrition for health and performance, how to prevent food fatigue, and the overall function of the kitchen and dining room.
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