Starting Nov. 27, let’s meet up at the SAIT meat counter

The SAIT Butchery and Charcuterie Management program will open a custom meat counter on Nov. 27th in the basement of the John Ware building.

The counter, which will be open once a week on Thursdays, will feature meat products prepared entirely by students of the butchery program.

“We will have stuff that you wouldn’t be able to get anywhere else on campus,” said Georg Windisch, the academic chair of the Butchery and Charcuterie Management program.

The meat counter will not only sell pre-cut portions of meat but also give the customer the opportunity to purchase a custom cut of certain kinds of products.

The students already provide meat for the SAIT Marketplace every day, but the meat counter will offer a wider selection as well as products of added value.

The Marketplace might offer a chicken cut, but downstairs we might be selling something like a stuffed chicken cut,” said Windisch.

The new meat counter will also sell some pre-cooked items, to give the customers an easier time with preparing the meal.

Some of the pre-cooked products that future customers can expect to see include braised short ribs and pre-marinated pork back ribs.

“We will mostly have fresh cut products, but for some of them we want to cut down on preparation time for customers,” said Windisch.

He added that counter prices will be very close to those charged in the Marketplace, which are generally less expensive than what customers would find in a typical grocery store.

“We always have to make sure that we are close to the market price and not losing business,” he said.

Though the program and its students are all new to this, Windisch says that they are anticipating that the meat counter will be popular.

One of the main goals of opening the meat counter is to give the butchery students practical, hands-on experience in a real working environment.

Windisch said that he hopes working at the meat counter will give students the confidence  they need after graduation, to deal with real customers.

He wants the students to understand not only what to do with the meat, but also how to advise the customer on what is the best way to prepare the meal.

“When they go out in this industry, we want them to be able to confidently talk with a customer so they can give advice on what they are selling.”

Cut to the chase: Butchery and Charcuterie Management students Jon Sharkey and Mark Maranan make a turducken for an class assignment. They are in the basement of the John Ware building in the SAIT campus where the meat counter will be opening in November. (Photo by Ryan MacLean/The Press)
Cut to the chase: Butchery and Charcuterie Management students Jon Sharkey and Mark Maranan make a turducken for an class assignment. They are in the basement of the John Ware building in the SAIT campus where the meat counter will be opening in November. (Photo by Ryan MacLean/The Press)
About Ryan MacLean 7 Articles
As a writing and communications major in the journalism program at SAIT, Ryan MacLean is working as a reporter for The Press during the 2014-2015 academic year.