Join Chicago Meat Collective in collaboration with the Butcher & Larder for a series on whole beef butchery. Over the course of three sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), followed by the round (hind leg), and finishing with the two middle primals (where you get your ribeye, tenderloin, and NY strip steaks!).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this round class, you will see how we get the best cross cut beef shank, marrow bones, and how to find the best cut for roast beef.

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments sourced from Local Foods' market. Each participant will take home a cut to grill and a pound of ground beef.