Title: Activity: Beef Cookery Lab
Course: WVA 101 Local Food and Cuisine > Section: WVA 101 Local Food and Cuisine

Activity: Beef Cookery Lab

Beef Cookery Lab

In this cooking laboratory exercise students will prepare and compare and contrast commercial, non-GMO grain fed, grass fed, and local beef products. Instructor will demonstrate cooking methods and differences in beef quality grades.

The faculty member will order beef from standard vending sources that include non-GMO grain fed, grass fed, and locally raised beef.

Students will grill, roast, and sauté small comparison cuts.

Students will prepare basic flavored compound butters such as maître d hotel butter.

The recipes are provided in the document below.

Click on item below to download the Beef Recipes.
- Beef_Recipes.docx (13.47 KB)