A Hotel Like No Other

CANYONRANCH^® Miami Beach

[Three blue buildings on the right]

CHEF CARLOS' MEAT PREPARATION ROOM.

Me just getting started in the morning.                   Our Chicken are ORGANIC!

Corvina for the ceviche and dinner portion being filleted.

In Progress

Finished taking filets of the Corvina fish.

Seabass Being filleted. Note all our fish must have a Serial Number and be Organic.

  Halibut fish Being Filleted.

Yellow Tail on the left and a Black Stripe Seabass on the right.

This is a 28 pound Black Stripe SeaBass. I will cut it into 5 ounce portion. See Video Clip below.

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NOT IN SERVICE

  ::::::::: Choose Butcher How to Clips or the Featured Song To Play ::::::::: Filet Mignon, Cleanning and Cutting Peeling, Devaining and Cutting a Shrimp Filetting a Corbina Fish Filleting a Snapper Filleting a Salmon Cutting a Chicken into 9 pcs Love Unlimited Orchestra / Love's Theme

Come back Soon!

Thanks

Looking for this picture below to upload again!

Left to right; Lucy/Cook - [front] Javier/Chef de Partier -  [behind Javier] Ozzie/Cook - Rafael De la Torres/Executive Sous Chef -

Roberto/Cook and Rainer Reyes/Saucier.

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