Even with the popularity of vegetarian cooking, the demand for quality dishes made from an assortment of meats continue to dominate the restaurant scene. Witness the number of famous steakhouses that draw large crowds with the lure of gourmet prepared beef, veal and pork dishes. In this course, students that have honed their skills in the kitchen will learn from the experts the best way to prepare multiple dishes featuring a variety of meat sources. Students will learn about the different cuts of meat and the most appropriate method to prepare them by searing, roasting or braising. Students will learn about the importance of temperature and how best to season their meat before cooking it. They will learn to prepare dishes including braised short ribs, beef brisket, brine and braised pork chops, and rib-eyed steak with an emphasis on the most complimentary side dishes. By completing this course, students will gain a strong sense of what it means to plan and execute the most sophisticated of meat dishes.