March 4, 2017
Beef is a large, complex animal. To make things more digestible, we're breaking it down by primal. In this session, we'll cover "The Middles" as we call them – the loin and the rib. These two primals feature everything from highly prized cuts such as NY strip and short ribs, to lesser known cuts such as bavette and navel. Fleishers Director of Butchery Education, Bryan Mayer will lead this in-depth workshop, highlighting how anatomy informs cooking method and what you need to know to prepare cuts from the loin and ribs perfectly every time.
This workshop is not hands on cutting, although willing volunteers may be asked to assist the butcher for various tasks throughout the demo. Ample food and beverage will be served during and after class. All participants will go home with meat to cook for their friends and family.
This class takes place at Fleishers Red Hook 175 Van Dyke Street Brooklyn, NY 11231. 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.