For this hands-on butchery class, we continue our series showcasing the different primal cuts of beef. You’ll learn basic butchery techniques as you break down the drop loin and rib plate, discuss where each muscle is, and learn to identify steaks. You’ll learn how to properly cook some of the more popularly known steaks, including ribeye, NY strip, sirloin, flank, and skirt steaks, and round out the meal with smashed potatoes with miso, garlic, and parmesan; and roasted Brussels sprouts with a spiced honey-tamarind glaze. Everyone will go home with their share of meat along with some classic recipes to help them enjoy their cuts. No experience required and all tools will be provided.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.