In addition to the whole beef class we offer, we are introducing a two-part series that will focus on the fore and hind quarters of the animal, giving students a more in-depth understanding of beef butchery.
Class Description: Five students will spend up to five hours at the 4505 Meats production kitchen working with a Hindquarter beef. We will discuss tools, technique, anatomy, and our desired end results. Steaks, roasts, and sausage will be produced and vacuum sealed in labeled, weighed portions. Snacks and drinks will be provided during the class.
Students go home with: Roughly 25 pounds of portioned beef per person. Students will also receive a detailed brochure with a breakdown of cuts and corresponding cooking techniques and temperatures, and a recipe guide with additional spice rubs, brines, and sauces.