Beef - A Cut Above

Beef is often considered a premium cut due to relative costs to pork and chicken. Beef is a versatile protein, up there with the versatility of chicken. However beef is typically the hardest of the common proteins to cook due to the many numbers of beef cuts, the many numbers of cooking methods that can be used, and the amount of attention required to cook a cut of beef to perfection. At some point, anyone who has cooked beef is curious about where the major cuts come from on the cow. Loins, shanks, rib, briskets, chuck - with all the different cuts the recipe possibilities are endless! The first step is getting the right cut of beef for the right job, whether that's grilling, stewing, braising or roasting. Understanding the different cuts of meat can be confusing, but it's incredibly useful knowledge both at the butcher counter and in the kitchen. $20 per participant - cash only.
Purpose: Learn about and taste different beef cuts cooked to perfection
Facilitator: Kristopher Jubinville