This demonstration class will focus on the importance of cutting against the grain. You’ll see firsthand how this technique helps to break down muscle fibers, making tougher cuts like flank steak or skirt steak more tender and easy to chew. Additionally, you’ll learn about the significance of resting meat after cooking, preserving the juices and ensuring the cut stays moist and flavorful. The chef will demonstrate how to slice the beef correctly to preserve both texture and flavor, enhancing your dishes with every cut.
You’ll also dive into cooking methods suited to both tough and tender cuts. For tender cuts like tenderloin or ribeye, you’ll explore high-heat searing, quick grilling, and oven roasting to lock in flavor and achieve the perfect doneness. For tougher cuts, you’ll learn slow-braising and moist heat cooking methods that break down connective tissues, resulting in incredibly tender and juicy dishes. Experience how cutting technique transforms beef texture through a guided tasting, while discovering flavorful and affordable alternatives to the more traditional NY Strip and Ribeye.
By the end of this session, you’ll feel confident handling any cut of beef with the knowledge and skills to maximize its potential, whether you’re working with a quick-cooking tender cut or a slower, more affordable tough cut.
CLICK HERE for reservations.