Witness the breakdown of half a steer by classicaly trained butchers. We will go through the entire animal, nose to tail, explaining the different methods of cutting, cooking, and muscle configuration while discussing what makes great meat and why ours is so special. This class will broaden your knowledge, not only of meat, but also of the food industry as a whole while giving you new insights into how to cook new and interesting cuts.
- Start:November 21, 2017 Time: 7:30 PM
- End:November 21, 2017 Time: 11:59 PM
- Where:Custom Meats, 1903 Post Road, Fairfield, Connecticut, United States
- Event Type: Food & Dining
- Ticket Price:N/A