Four Classes. One Steer. pt 2 of 4.

Join me March 14, for the SECOND class in a series of four on a single steer.

In this class, I’ll demonstrate the breakdown of a front quarter of a recently slaughtered steer.

Think brisket, rib-eyes, and short ribs…

We’ll discuss a variety of cuts and their origins, different options for breaking, and cooking techniques.

The class will run for four hours with a break in the middle.

Light refreshments will be provided. Limited availability. Email appliedanatomist@gmail.com to reserve your spot.