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Date:
Tuesday, November 10, 2015
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Time:
5:30 pm - 9:30 pm
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Price:
$37.22
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Location:
The Kitchen at Second Harvest
1234 E Front Ave
Spokane,
Washington
99202
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Seats Left:
30
Register for this class directly with WSU Extension here.
Most people buy their meat in the form of retail-cuts that are prepackaged. The days of the tradesmen butcher to answer your questions are gone. This class will focus on the information needed to make smart decisions in the retail meat case.
Topics Covered:
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Carcass breakdown and cut location
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Define quality parameters for the all meats in the retail case
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Selecting the perfect retail-cut and the type of cookery that will maximize eating quality
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Labeling claims and what they mean
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Sensory evaluation of various retail cuts.
Registration is now closed for this event.
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