From slang to fast food, beef is deeply woven into America's cultural and culinary heritage. We prize beef for its rich, unique, complex flavors.
From a butchery standpoint, beef is certainly the most interesting animal to break down. Due to the size of the animal, there are many different fabrication methods, and butchers must make educated decisions on which cuts to harvest. To maximize your learning experience, we recommend that students take Pork 301 prior to enrolling in Beef 301, or have equivalent butchery experience. If you have other qualifying experience, please message us at firstname.lastname@example.org to let us know about it. Without exception, students must be over 18 years of age, able to lift over 50 pounds with ease, and have a core competency of basic knife skills.
During this class, we will work our way through the entire side of beef, and cover the basic and advanced techniques required to butcher it. We will first break down the carcass into four primals (round, loin, rib and chuck), then clean and portion the parts. You'll see how the muscles fit together, and the different choices that must be made when we butcher a large animal into manageable cuts. We will also discuss cooking methods and preparations for each cut, and do some cooking and tasting of our own.
Here's a preview of the various cuts that will be covered:
- Round (Hind Leg): This primal contains large, whole muscles that make excellent roasts, but has some hearty steaks as well. The shank is perfect for an unctuous braise, and the femur bone is full of hearty marrow.
- Loin: Here, you'll encounter some of the more well-known cuts (tenderloin, NY strip, top sirloin), but also gems like the bavette and flank.
- Rib: This primal is most recognized for the ribeye steak, but also provides short ribs from the plate and skirt steaks. In this section, we'll discuss the art and science of dry-aging beef, and how these techniques enhance the meat's flavor, tenderness, and overall quality.
- Chuck: This primal contains the neck, shoulder, chest and foreleg, and provides us with many cuts that were not previously used. The way that chuck is butchered has evolved over the years, and we'll discuss how and why. Chuck eye and brisket come from this primal, but you can also cut steaks (such as the flatiron) from the shoulder blade.
- Offal: Let's not forget the kidneys, liver, heart, tongue, cheeks and oxtail. When prepared with thought, these parts are a powerhouse of intense flavors and nutrition.
Beef 301 takes place over 2 days: session 1 will focus on the hindquarter, and session 2 will focus on the forequarter. The workshop will be limited to 2 participants, which means you'll get plenty of individualized attention from instructors and have ample hands-on opportunities to practice.
Join us to take your butchery skills to the next level. At the end of the class, you will have a deep understanding of exactly where retail cuts are located on a steer, and also see lesser-known cuts and how they can be utilized.
This class takes place in Brooklyn at Fleishers Silo. Beef 301 classes are also available in Greenwich and Westport upon request; please contact email@example.com. Attendees will receive an email one week prior to class with additional information.
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.