MCTC to Offer American Style Wagyu Beef Processing Class

image of Wagyu beefMaysville Community and Technical College’s Adult Agriculture and Culinary Programs are inviting all cattlemen, meat processors, and those who simply love to prepare and eat high quality meat to an American Style Wagyu beef processing class to be held October 12 from 1:00 – 3:00 p.m. at MCTC’s Maysville Institute of Culinary Arts. 

The class will be conducted by Jay Denham, owner of The Curehouse in Louisville.  The cattle to be processed is a cross bred variety of Japanese Wagyu and Angus raised by John Denham, owner of Silver Maple Farms in Maysville, who is co-sponsoring the class. 

Japanese Wagyu beef is known for its intense marbling characteristics, tenderness, and flavor.  Jay Denham will demonstrate the proper processing techniques for each cut of meat as well as how to prepare it.

The class is being offered free of charge.  Preregistration is encouraged and can be completed by calling MCTC Workforce Solutions at 606-759-7141 extension 66120.  The Maysville Institute of Culinary Arts is located at 2 East Third Street in downtown Maysville.