Take your beef preparation skills to the next level by mastering both tough and tender cuts.
Building on Beef I, this class delves into the techniques needed to handle and prepare beef for any occasion. During class, you’ll:
- Learn the key differences between tough and tender cuts, and how to make the most of each.
- Practice cutting against the grain, a critical technique for tenderizing tougher cuts.
- Understand the importance of resting meat and slicing to preserve juices and flavor.
- Explore cooking techniques for different cuts, from slow braising to high-heat searing.
- Enjoy a guided tasting of various beef cuts, highlighting how preparation impacts flavor and texture.
By the end of the class, you’ll have the knowledge and skills to tackle any cut of beef with confidence, transforming even the toughest cuts into tender, flavorful dishes.
CLICK HERE for reservations.