Have you ever dreamed of breaking down a massive side of beef into its constituent steaks and roasts? With this next-level, hands-on butchery class, you'll be bit closer to achieving that dream! Join us to learn about the chuck roll beef subprimal, where you'll walk away with new skills and practical butchering techniques.
You may recognize the phrase “beef chuck” from the fattier ground beef at the supermarket, or from your last cold weather pot roast. This cut comes from the upper shoulder of the steer, and has gone through a renaissance in the last decade, as butchers have discovered new techniques to transform it into incredible steaks, with bold flavor and succulent texture.
In this class, you will start by deboning the chuck roll, followed by removing the trim for your beef bones. Next, you'll clean your boneless chuck roll, removing the nuchae tendon, outer lifter meat, button bones, and inedibles. Finally, you’ll separate the chuck eye, and portion off the Denver steak and the sierra steak.
We'll also discuss the complexities of sourcing well-raised meat in today's food system. You'll get to know our farm partners in upstate NY, where our cows have year-round access to pasture, and are antibiotic and hormone-free. You'll learn what it means to have grass-fed beef, and how it impacts the flavor and nutrition. You can see the difference between conventional beef and our beef, which is distinguished by bright red, well-marbled meat. Best of all, you'll take home some of your work, so you can continue practicing your skills!
This is a hands-on workshop with a heavy butchery component, suitable for students who have intermediate culinary skills. You'll have the opportunity to take home beef to cook on your own.
Please see available dates/locations in the drop-down menu below. All attendees will receive an email one week prior to class with additional information.
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Refund Policy: Class registrations are non-refundable, but you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to firstname.lastname@example.org.