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Culinary students learn cuts from Boardman butcher

March 6, 2014
The Town Crier

Danny Catullo of Catullo's Prime Meats in Boardman visited the Culinary program at the Adult Career Center at the Mahoning County Career and Technical Center for a demonstration on how to butcher a pig.

Catullo taught the group of students about each section of the pig as it pertains to the Culinary industry, demonstrated primal cuts for larger portions and sub-primal cuts for smaller portions such as pork chops, pork ribs and pork loin. The students also learned how to best utilize all parts of the pig from head to tail for cooking.

''It's important that we expose our students to as many different aspects of the Culinary industry while they're here,'' said Sean Kushma, culinary instructor. ''When members of our local culinary community can come in to share their expertise with the class, it provides a tremendous learning experience for the students.''

Article Photos

Photo Special to the Town Crier
MCCTC Culinary students got the scoop on mean last week when they received a visit from Danny Catullo from Prime Meats in Boardman. Pictured from left are: Jessica Miller, Nicole Nixon, Tom Harcarik, Patrick Ellington, Gloria Short, Dean Myers, Anthony Diehl, John Dunn, Catullo, and Ray Gallaugher Jr.

After the demonstration, the students, Catullo and Kushma all took part in a cooking exercise where everyone selected a portion of the pig and used it to create a signature dish to share with the group.

 
 

 

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