Beef Butchery: Steaks
Beef butchery is an art form that includes identifying and separating the muscle groups from the bones and sinews and then cutting these large pieces into familiar cuts of beef. Join us to learn about the loin primal cut, which is the area below the backbone and home to some of the most tender and popular cuts of beef including the tenderloin, strip steak, and porterhouse steaks. Did you know the porterhouse steak got its name right here in Porter Square in the early 19th Century? Sharpen up your knowledge and quiz our chef instructor during a butchery demonstration. Then try your hand at preparing the most tender and delicious steaks with classic techniques. Add some classic steakhouse accoutrements and you’ll be fully prepared for your next meal!
This workshop is for adults 18 +. Younger cooks may attend with permission from CSCA only when accompanied by a parent or guardian. Class length estimate is 4 hours.
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