Tip to Tail: Butchering and Using the Whole Hog
Last Friday, special guest Chef Instructor Seamus Mullen came to ICE to teach a class on butchering and cooking an entire hog. You may have seen him on Iron Chef America or The Next Iron Chef America....
View ArticleBack to Basics: A Full Side of Beef
Last night, Master Butcher Rudi Weid hung a 720-pound half of a steer from the ceiling in ICE’s demo kitchen and artfully broke it down into primals, sub-primals and ultimately into roasts, steaks,...
View ArticleOut of the Woods: A Whole Wild Boar
Yesterday afternoon, Master Butcher Rudi Weid was on hand at ICE to give a demonstration on taking apart a whole wild boar. Wild boar is a highly-prized game meat, often found on menus in high-end...
View ArticleJamison Farms with Sukey and John Jamison
Yesterday, Sukey and John Jamison came to ICE to give a butchering demo and discuss their 210-acre farm in Latrobe, PA. They raise 5,000 lambs a year, which are served at top restaurants around the...
View ArticleSpring Lamb Primer
ICE’s resident butcher Master Butcher Rudi Weid was on hand yesterday to give a demonstration of how to fabricate an entire lamb. He walked through how to fabricate a 85-pound lamb from its whole...
View ArticleThe Meatball Shop
Daniel Holzman is the chef and co-owner of The Meatball Shop, the incredibly popular Lower East Side restaurant. While The Meatball Shop is a casual, neighborhood joint, Holzman started his career at...
View ArticleSummer Steak Workshop
As the warmer weather revs up, chefs are starting to think about how to make the most of this chance to cook outdoors. Yesterday, ICE’s resident butchering expert, Master Butcher Rudi Weid gave a demo...
View ArticleBack to Basics: A Full Side of Beef
On Wednesday afternoon, we were lucky enough to see half of an entire steer from the ceiling in ICE’s demo kitchen. Weighing in at 347-pounds, the side of beef was a chance for ICE students to learn...
View ArticleLessons 11-14: Meat Fabrication
Kitchen 601 transformed into a butcher shop this week as we completed the last of our lessons on meat fabrication. We watched carefully as Chef Ted demonstrated each cut and technique on varying...
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