A beef primal refers to the first cuts a butcher makes on a carcass to break it down. The round is the hind leg, from the hip to the ankle, and yields the most muscle pound for pound of any other primal. Join us for a hands-on class in beef break down, as we separate each muscle along its natural seam. We will trim and shape cuts like shank, marrow bone, butchers steaks, and big beefy roasts. To demonstrate the deliciousness of the flavorful and lean muscles of the round, we will make and eat some beef tartare.
This class will feature a round primal breakdown, a steak tartare demonstration, and a light meal with wine. Class participants will each take home a small roast, steak, and/or a pound of fresh ground beef.