Carcass Breakdown at Texas State University. Week One.

Now that it's been about a year since my last post, I've decided that now's a pretty good time to get this thing back up. In the time since my last post I've left the Lamar store to open the Arbor Trails store. It's been awesome seeing the systems that I helped design at work in the beginnings of a new store. 

Aside from opening the store, I've also just started working for Texas State University to help teach the students about carcass fabrication - from beginning to end! I just wrapped up my first of eight weeks and I couldn't be more excited!

The man in front of the camera is Dr. Reed Richardson, this is his second year instructing this particular class, though it's been going on for a long time. By the way, I had no idea classes like this even existed!

Myself and the students are going to be breaking down all the meat from quarters and sides into primals, on down the line to cutting the meat for sale. We've got six sides of beef...

Four sides of Pork, plus some extra hams and loins...

And four whole lambs. 

Tune in next week for more!