The second session in our beef primal series features the rib.

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this class focused on the rib primal, you'll see where we get skirt steaks, ribeyes, spinalis dorsi, and more!

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 3:40 pm.

This class is limited to 10 attendees.