Learn how Lindy and Grundy break down a hind-quarter of beef. Discuss primal cuts, sub-primal cuts, and how each of the cuts are prepared as roasts and steaks! Students will have the opportunity to learn basic roast tying and knife skills, as well as to choose one cut (excluding NY-Strip, Filet, and top-sirloin steaks) of delicious meat to bring home. *This is an informative demo-based class.
Taught by Adam