Deepen your understanding of beef with this comprehensive introduction to cow anatomy and premium cuts.
This class combines detailed demonstrations and group learning to teach you how to identify and select the best beef for any recipe.
During class, you’ll:
Explore the anatomy of a cow and understand where different cuts come from.
Learn the differences between tenderness and flavor and how they influence cooking techniques.
Study the importance of marbling and the distinction between intermuscular and intramuscular fat.
Compare grass-fed, grain-fed, and Wagyu beef, discovering how diet and breed impact quality.
Practice trimming and identifying cuts during group exercises.
You’ll leave class with the confidence to shop smarter, select the right cut for any dish, and prepare beef like a professional.
CLICK HERE for reservations