During the summer, I saw a chalkboard sign near Campus Market on Via Carta advertising a sale on some New York strip steaks. I walked down a short hallway near Campus Market, and ended up in a meat processing class for Cal Poly Meats.
In the first part of the room was a butcher shop with a display case and freezers of meat for sale. I soon found out that students prepared all the meat. I wanted to come back to photograph students working with the meats. Later, I was able to visit a lab where students worked with beef.
Approximately 20 students working on different areas in the lab worked on cutting a cow carcass down into different pieces. Making different cuts from beef chunks, steaks and roast. Other students worked on packaging and pricing the meat. I counted five different types of knives being used and the students trimmed, sliced, chopped, sawed and carved the beef into ready to cook cuts.
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