What you can learn at Culinary Institute of Virginia Meat/Fish Fabrication * Basic Charcuterie * Poultry Butchery * Fish and Seafood Identification * Preparation of Both Flat and Round Fish * Butchering of Primal and Sub-Primal Cuts of Meat
http://www.youtube.com/watch?v=QN004-5xyF0&hl=en
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