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 taken our Beef 101 workshop, or 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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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.