Hang out with Lindy and Grundy while they break down a fore-quarter of beef! They will provide meat charts and talk about muscle groups and the best way to prepare each cut. Students will learn about the diet of these animals, and a little bit about the farm on which they are raised. Roast tying, knife-skills, and a cut of your choice (excluding rib-eyes) included in the class. *This is an informative demo-based class.
Taught by Adam