畜殺場研修

MACELLO -Meat processing facility-

The knowledge about the food is an asset of a professional chef. By visiting the abattoir, the apprentice chefs can see the real things and get to learn far more beyond the classroom.

Getting to learn the production process of the Meat industry broaden our knowledges and helps us when selecting parts of meats for specific types of dishes.
For example, the chef has to select different parts of stomach to cook Toscana dishes like Trippa and Lampredotto. Trippa is cooked with the 1st stomach and Lampredotto is cooked with the 4th stomach. Selecting the parts correctly gives the correct characters to the dishes.

All animals and meat packages are barcoded and easily be traced back for investigation for any cases.

If you have decided to work with food then knowing the food inside out is a part of the package. Obviously,the more you know about you work makes you shined brighter than others.