What you'll learn in this beef class:
The meat counter can be an intimidating place for a shopper. No longer. Join us for an in-depth look at where your meat comes from, quite literally, and start shopping with more confidence! Students will walk away from class with a much better understanding of not only where each cut of meat comes from, but what to do with it once you get home.Class will start with a rundown on how our animals are raised and what makes them so different than what you'll find at your average grocery store. Owner Jake Dickson will explain what we mean when we talk about 'grass-fed' versus 'grain finished', why we talk about corn so much, the slaughter process and much more. You'll then have the chance to sit front and center as butcher Adam breaks down the hind quarter of a steer as he carefully explains through demonstration the names of the muscles and how each cut gets from the steer to the case. This is a great class to take along with our In-Depth Tour of the Fore Quarter in order to best understand the steer. Includes tasting of Dickson's terrines and cured meats and lots of wine! NOTE: Students will not participate in any cutting! The goal of our class series is to teach you how to be the best meat consumer you can be, not a butcher.
