April 1st | 12:00-3:30 pm
Beef is a large, complex animal. To make things more digestible, we're breaking it down by primal. This session focuses on the round, part of the hind quarter of the animal that has well worked muscles great for roasting and braising. When you think traditional roast beef, you're thinking of a cut from the round. Head Butcher Jason Yang will lead this in-depth workshop, pulling one lesser known cut after another, highlighting how anatomy informs cooking method and what you need to know to prepare pieces from the round 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.