Miami Dade Culinary Institute – Intro Class about Beef Cuts

Thanks to the invitation made by chef Jose Casals, I had the opportunity to share my grass-fed beef knowledge with a group of chef students at the Miami Dade Culinary Institute. The topics we selected were basic and to the point: location of each beef cut in the carcass map, the different beef cut textures, the grass fed cattle production and animal welfare. While I was interacting with the next generation of chefs, silently chef Casals cooked in the convention oven a whole boneless short rib. It was perfect… juicy, evenly cooked and with a salty crust, no doubt that was the best I have tasted in my life. To finish, we did a 30 minutes Q&A with the students while sipping some wine 😉

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