Beef is one of the most resource intensive, expensive, and luxuriously delicious meats we get to enjoy, and it takes skill and knowledge of anatomy, muscle structure, and culinary science to take a whole beef primal and turn it into ready to cook cuts. In this class, we will tackle the shoulder primal, known as the chuck, demonstrating how to break it down into retail cuts, steaks, and trim for grinding into burgers.
Students will get to participate by trimming meat that will go into grind for burgers and forming burger patties, as well as hand-cutting beef for tartare, which we will make and enjoy in class! All students will go home with a burger patty they made themselves, as well as a chuck flap steak.
We will enjoy the fruits of our labor in the form of hand-made tartare, along with snacks and beers provided by our host, Local Foods. Students will also enjoy a 20% discount at the Butcher & Larder for the remainder of the day, should they want to purchase any other cuts that they learned about in class.