Learning how to break down a steer is an important skill for anyone looking to enhance their knowledge of butchery, understand the different cuts of beef and where they come from, and deepen their relationship with their food.
During this beef butchery class, you’ll get to watch and learn as our Head Butcher and co-owner breaks down an entire front quarter of dry-aged Apple Brandy beef. Limited to 10 people, the class is designed for all levels of butchery knowledge and questions are not only welcome but encouraged!
WHAT TO EXPECT:
- MIX & MINGLE: Before we go in the cut room, enjoy local and house-made charcuterie and sip beer from a local brewery or enjoy a glass (or two) of our favorite wines, while mingling with other classmates.
- LIVE DEMO: Then, we’ll put on aprons and head into our cut room. (Please dress warmly! It’s chilly in there!) You’ll watch our head butcher complete a live demonstration of breaking down the front quarter of a steer.
- LEARN: During the class, our butcher will explain the many different beef cuts, from the most common ones, like Rib-Eye and Filet Mignon, to the lesser known ones, such as the Denver and Chuck-Eye. We’ll discuss in detail where they come from and how they compare in taste, texture, and cooking requirements. We’ll also teach you how to maximize the meals you can cook from this section of a steer and share with you some of our favorite uses of lesser known parts.
Where does our beef come from?
All of our beef comes from Apple Brandy Farms, a local third-generation family farm dedicated to producing all-natural, pastured corn-finished beef. Located in the foothills of Western North Carolina, Apple Brandy knows the pedigree and complete history of each animal they raise and they never use synthetic hormones or unnecessary antibiotics.