Join me March 20th for the THIRD class in a series of four on a single steer. Four Classes, One Steer. In this class, I’ll demonstrate the breakdown of a HIND quarter of a recently slaughtered steer. 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.
