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Beef Classes NYC

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Beef Classes Coming up in New York

Enjoy the grass-fed flavor of Black Queen Angus Farm (Berlin, NY) beef with a demo of cuts of beef, a variety of preparations and recipes and a discussion of the difference between grass-fed and grain-fed animals. The beef tasting will be paired with small-batch artisan bourbon led by passionate small-batch spirits-maker Chris Weld of Berkshire Mou

Th.   Jan 29th, 7pm
All levels

Julia Child may be responsible for popularizing boeuf bourguignon and providing a cherished place for this dish in many American homes. After one bite of this wholesome and satisfying winter stew you will most likely agree. Join us as we travel to the pastures of Burgundy by recreating this timeless dish, which is the perfect make-ahead dinner item

F.   Nov 7th, 7pm
All levels
Friday November 7 7pm - 9pm 1 Session $145
Tuesday October 7 2pm - 4pm 1 Session $145
Other Dates (2)
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This class is our version of cooking boot camp. If you don’t even know how to properly boil water or simply need a basics refresher, this series offers it all. Students learn basic knife skills along with fundamental cooking techniques such as (depending on the class) sauce-making, sautéeing, frying and butchering. The bistro classic of steak a

F.   Oct 10th, 7pm

Explore Thai cooking's unique ingredients and simple techniques to create an explosion of flavor in every dish. Tantalize your taste buds and impress your friends and family when you serve soft Asian summer rolls with vinegar dipping sauce; Thai beef salad; chicken satay with peanut sauce; vegetarian pad Thai; massaman beef curry with peanuts; and

W.   Nov 5th, 7pm
All levels

Be transported to the streets and markets of Jerusalem as we create roasted cauliflower and hazelnut salad with pomegranate seeds; spicy beet, leek, and walnut salad; beef and lamb meatballs with cumin, lemon, and fava beans; chicken with caramelized onion and cardamom rice; and clementine and almond syrup cake.

W.   Dec 3rd, 7pm
All levels

Picking up where the Culinary "Mini" Boot Camp left off, new recipes and techniques will be covered in this next step in your culinary education, as you delve deeper into topics and ingredients. This is a necessary "kitchen essentials" course for any home cook.Week 1: Knife SkillsWeek 2: Poultry CookeryWeek 3: Beef CookeryWeek 4: Fish TechWeek 5: B

T.   Oct 21st - Nov 18th, 6:30pm

Create five-star meals with just five ingredients or less.You'll make oven-roasted cod with garlic oil and cauliflower mashSalmon vegetable skewersChicken cutlets with spicy arugula saladBeef roulade over fresh tomato sauceFoolproof chocolate soufflé

T.   Oct 14th, 7pm
All levels

Matt Le-Khac, the chef of An Choi is teaching a class focused on working with fresh herbs. Fresh herbs are so important in Vietnamese cuisine that every family meal will always have a plate brimming with fresh herbs that each offering a specific function or taste to the dish being served. Any dish in the repertoire almost serves as a medium or excu

W.   Oct 29th, 7pm
All levels

In this demo class, Giancarlo will answer all your beefy questions as he takes you on a tour from nose (well really neck) to tail while breaking down a whole side of beef. Do you not know your sirloin from your brisket? Did you know there’s a difference between inside skirt steak and outside skirt steak? Do you find yourself staring hopelessly at

Th.   Nov 6th, 7pm
All levels

We are excited to host this four-part series: Cooking and Conversation with Red Lion Inn Chef Brian Alberg and a Collection of Berkshire Tastemakers.As we tuck into the winter months, Brian and his friends will travel to New York each month to teach classes to teach classes that will feature a hands-on cooking portion along with tastings that highl

Th.   Nov 6th - Feb 26th, 7pm
All levels

Experience foods in the rich Berkshire soil paired with the mixed breed milk cheeses of Cricket Creek Farm in Williamstown, Mass. This class will focus on vegetarian fare and demonstrate how vegetables can be the focus of the meal and how salt and fat content of the cheeses add flavor in different ways. Cheesemaker Suzy Konecky will explain the cra

Th.   Feb 26th, 7pm
All levels

A hands-on experience making French-style brats, students will learn how about what meats and cuts to use to the recipes and serving styles that make these sausages unique. Founder and Head Brewer Chris Post of Wandering Star Craft Brewery in Pittsfield, Mass. will join the class and discuss beer styles that pair well with these sausages. The class

Th.   Dec 4th, 7pm
All levels

Learn to cook with locally sourced ingredients after the farms (and farmers’ markets) are closed for the season. Students will learn how to preserve the harvest to enjoy throughout the year, through lacto-fermentation, using root vegetables. Brian will bring along West Stockbridge-based founders/makers of Hosta Hill sauerkraut, kimchee and tempeh

Th.   Nov 6th, 7pm
All levels

We'll cover all the basic skills you need to get you started feeling comfortable and creative in the kitchen. The boot camp series will meet every week for a total of 3 weeks, giving you time to practice everything you've learned before tackling the next set of skills. Class #1:Knife Skills 101 Hanger Steak with Red Wine Pan SauceRoasted

W.   Oct 29th - Nov 19th, 6pm
All levels

Learn everything you need to know about eating well, all culled from a decade of teaching cooking classes and staying up-to-date on the food world. The Top 10 Things You Need Know to be the best educated Grocery Shopper and CookWhile there is plenty to learn about food from a good cooking class, there is still a lot of food education that needs to

T.   Nov 4th, 6pm

Learn how to make flavorful beef, chicken, and shellfish stocks from scratch, for cooking and as the basis of three terrific meals. Learn to make:Beef Stock : Vietnamese PhoChicken Stock: Classic Matzo BallShellfish Stock: Creamy Shrimp Risotto 


You’ll learn about all three of these fermented, cured wonder foods in a classy food establishment. The beef jerky is made in house, by their talented pickle making, meat curing chef, Sammy. Beef  jerky. Cheese. Beer.  A hearty meal made for the everyday Vermont lumberjack, brought to you in one special hour before Post Office Bar in W


Students will learn how to become a skilled butcher and cook! For the man who is left to fend for himself in the kitchen over the summer, this is the class for you.Each of the four nights of the series will focus on the culinary preparation of a different animal: Poultry, Beef, Veal, and Lamb. We will also learn to make complimentary sides and sal


Our chef will teach you exciting new approaches to preparing that same chicken breast, that same roast, that same filet of fish. Three nights of the main course--one for poultry, one for beef, one for fish. If you're tired of doing the same old dishes, this is the course for you. Our chef will teach you exciting new approaches to preparing that sa


Learn the secrets to a truly great, homemade steak dinner. We’ll start off by showing you what you don’t see at the supermarket—an entire rib section of beef—and butcher it down to something more familiar—a juicy rib-eye steak. Then you’ll learn the best way to cook it at home, along with the all the traditional sides: crispy roast pot

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