Beef Butchery Classes

Beef Butchery Classes


This class will be focused on whole carcass beef butchery. You’ll learn the in depth approach to breaking down a steer, separating muscles, and learning the different characteristics of a variety of cuts. Additionally we will be talking about different cooking methods, dry aging and butchery techniques.

October 18th we will focus on the Forequarter that provides us with the chuck, brisket, arm and rib

October 19th will focus on the Hindquarter providing us with the round, sirloin, loin and flank.

The Class will be from 7pm to 10 pm both nights. If you wish to attend both evenings, we truly appreciate you eagerness and will be gifting you a $100 gift card to our shop.

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