Pork to Plate: Students Learn Butchery Basics

Students at Whitehorse's Porter Creek Secondary School recently engaged in a unique, hands-on lesson involving the complete butchering of a side of pork. Butcher Graham Rudge from Tum Tum's Black Gilt Meats visited the senior foods class, bringing 100 pounds of pork and all necessary equipment, including protective gear. Rudge emphasized that students, not the professionals, perform the actual butchering, guided by expert instruction.

This immersive experience aims to educate students on the journey from farm animal to familiar cuts of meat. Instructor Darren Susin highlighted the program's value, particularly for students from hunting families, and noted the burgeoning career opportunities within the Yukon's butchery sector. The class dedicated a busy hour to meticulously breaking down the pig into various cuts, saving bones for stock and skin for crackling.

The practical application culminated in the students' successful creation of approximately 250 chorizo sausages. They learned to grind the meat, incorporate measured spices, and use ice to maintain the ideal temperature during the mechanical process. Some sausages were taken home by the students, while the remainder were served as part of the school lunch, providing a delicious reward for their efforts.