Beef Butchery: Drop Loin and Rib Plate

Duration: 3 hours, 30Type: In-PersonPrice: $190

For this hands-on butchery class, trained butcher Eileen Chou continues her 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.

Upcoming Dates

Cancellation Policy

While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.