23:38

Beef Shortloin fabricated to tenderloin roast and NY strip steaks

36:41

Beef Ribeye to Rib Roast, Scarapelli and Steaks

05:17

8 way Chicken

25:11

Whole Heritage Breed Pig Fabrication to primals

00:45

The Braid

00:45

Knot roll- Chef Malcolm

06:23

How to sharpen a boning knife

09:41

Meat Cutting Lecture Day 1

00:16

Excellent primal idea by Lindsey Ember

09:07

Salmon Fabrication

01:49

How to fill a cryovac bag

01:23

Cleaning Beef heart for grinding to raft meat

04:18

Recycling and Composting at JWU Charlotte

11:52

Lamb Rack Frenching with Chef Malcolm

01:49

How to cryo vac

01:23

Whole pig fabrication

03:03

Rory FOW

01:44

Ribeye with a modernist twist

10:45

Suckling Pig Fabrication

16:59

Whole Rabbit Fabrication

08:40

Meat Cutting Daily Schtuff

09:26

Meat Cutting Lecture Day 7

13:59

Meat Cutting Lecture Day 6

15:01

Meat Cutting Lecture Day 5

13:03

Meat Cutting Day 4 with narration

14:22

Meat Cutting Lecture Day 3

13:11

Meat Cutting Lecture Day 2

14:55

Meat Cutting Syllabus

01:45

Another Excellent Interactive Presentation

13:54

Round Fish Fabrication

03:28

Pork Butt fabrication

07:36

Flat Fish Fabrication

23:23

Fabrication of Beef Shortloin to Entrecot de Beouf

02:36

MOP for Wrapping, Labeling and Storage of Bones

01:45

Whole Chicken fabricated For Brick Cooking aka Spatchcock

22:56

Whole pork loin fabrication

11:56

How to Iron Your Chef Coat

06:57

How to Iron Pants and Aprons

03:55

How to Wash and Starch your Jacket and Apron

06:05

Making Sausage- How to properly use the stuffer to make sausage links

03:17

Cleaning Natural Casings

09:39

Fabrication of a Whole Leg of Lamb to a Boneless Roast

03:20

Leg of Lamb- Musculoskeletal Identification

02:04

How to Truss with Chef Malcolm

01:36

An excellent example of a perfect score to Primal Project

03:44

Another excellent example- perfect score on primal presentation

05:35

Garden Slide Show October 29, 2010

03:36

Veal Top Round to Scallopini

28:14

Beef Rib 109 to Standing Rib Roasts, Back Ribs, Heart Steaks, Scarapelli

10:17

Cutting Whole Chicken to Statler Breasts

07:33

Cutting Whole Chicken to B/S Breasts, Leg 1/4's, and disarticulated wings

03:40

Whole Chicken cut to 8 piece

03:35

Candice x2- an interview about Marketing and The Coop

05:07

Kelly Tour- JWU Community Garden

01:34

An Interview with Desmond Short

00:24

watch out pole

07:53

Chef Paul Malcolm-DeliciousTown Part 2 of 2

06:48

Chef Paul Malcolm-DeliciousTown Part 1 of 2