Join our expert butchers on a journey exploring all the cuts, cooking methods and classic misconceptions about the most popular red meat in the USA. We'll put all four primals of beef on the table, as we simultaneously butcher and discuss every steak, chop and roast, where it comes from on the animal and how to properly prepare it. Open to all conscious eaters, this illuminating two-hour workshop delves deep into how various meats are raised in our food system today; what strict standards Fleishers' farm partners adhere to in raising pasture-raised beef; and how we as a community can stay better connected with where our food comes from.
As beef is a large and complex animal, this class does not involve hands-on cutting, and is demo-only. The class includes tasting beef cuts, and all participants will receive raw meat to bring home for future culinary practice. If you are interested in a hands-on workshop, please check out our Sausage 101, Poultry 101, Roasting 101, Pork 201, and Lamb 201 courses.
This class takes place at Fleishers Greenwich and Fleishers Westport (see dates for each location below). All attendees will receive an email one week prior to class with additional information.
Rather not choose for them? Gift them a voucher to be redeemed for any class at any location that fits their schedule.
Please enter the recipient's contact information below so that we can email them important logistical information one week before the class. We will not contact them before that time.
Refund Policy: Class registrations are non-refundable, but are transferable to a different date or attendee. Any changes must take place at least 7 days before the scheduled event date via email. Thereafter, Fleishers will issue store credit in the amount of 50% the registration fee.