Tackling a whole beef carcass is a serious task, even for a seasoned butcher. Over the course of four sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), followed by the rib, the loin, and finally the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this chuck class, you will see how we cut the meatiest short ribs, where the brisket comes from, and how to find the most tender steaks on this hard working primal.

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments from our favorite local purveyors. Each participant will take home a cut to grill and a pound of ground beef. This class will take place in the CMC home studio, and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4:30 pm.

This class is limited to 10 attendees.