Cuisiniers Kitchen...: Spring Lamb Fabrication...

true learning!

learning the muscle structure...

getting started with the carcass...

Meat fab, or fabrication for the purist of the bunch, is a process and undertaking that is not for everyone. Some are grossed out by the mere thought of it, others are totally into it in all of it's glory. Either way, unless you are like some, who wouldn't put a hair of a hare to your sacred lips(vegans, etc) you are supporting this art form in some way or another. Somebody's gotta do it! I enjoy it, and I strive to teach others about it. I was taught long ago that the ability to break down whole carcasses and use the entire animal in various and creative ways is an art form, and one that can be very lucrative for your business. Sure, in high volume houses it may not make sense, but I have never been one to order in pre-portioned filets of salmon or beef tenderloin etc, just to save labor. What the hell does that teach? How can a cook learn to perfect his or her butchery craftsmanship? This act is reconfirmed again and again in our kitchen. Our team, myself included, are lucky to be able to enjoy such a creative outlet and opportunity. Many others will never learn what this is all about by virtue of purchasing pre-portioned and convenience type foodstuffs. That may be all fine and good for their respective operations, but it does not teach the craft. By working with a whole beast and using every little piece of flesh and bone, one can actually make some great financial progress towards other areas in need of fiscal assistance. Sure we all know how to cook the loins, the chops, the leg cuts, but what about the breast? The offal? The neck? The shoulder and shank? It fuels our salumeria. It provides secondary cuts to our banquet operations so as to make the loin prices on the line justifiable. If we can not sell the undesirable cuts, then our prime offerings will be eventually out of cost's reach. It will simply be too high to use. We must learn to use and appreciate the rest of the animal, therefore, by exercising our practice of meat fab, it allows us this benefit. This series of shots takes one from inception of the spring lamb up to the point of prosciutto. Many of the cuts were used in various other processes, and not listed, but believe me, it was very well utilized, and savored. Most importantly, the young lamb was respected in every sense of the word!