Expand your knowledge of beef cuts beyond the norm from a variety of primals that are gaining in popularity among foodies and
favored by butchers for their superior flavor and great value. You're probably familiar with the common cuts such as tenderloin, ribeye and strip steak, but what about the lesser known parts of beef that are not only less…
Expand your knowledge of beef cuts beyond the norm from a variety of primals that are gaining in popularity among foodies and
favored by butchers for their superior flavor and great value. You're probably familiar with the common cuts such as tenderloin, ribeye and strip steak, but what about the lesser known parts of beef that are not only less expensive, but just as good- or even better than the classics? We'll teach you the skills to successfully cook these underutilized, yet topnotch steaks and roasts you can find at your local butcher shop.
Menu:
- Roasted Coulotte (Sirloin Primal) with Compound Butter and Crispy Potatoes
- Grilled Flat Iron Steak (Chuck Primal) with Chimichurri
- Sautéed Hanger Steak (Plate Primal) with Green Peppercorn Cream Sauce
- Red Wine Braised Beef Shank (Shank Primal) with Carrots and Parsnips
Skills covered in class:
- Understanding beef primals and sub-primals
- Understanding the correct cooking method for the cut of meat
- Selecting cuts of beef
- Roasting, grilling, sautéing and braising beef
- Determining beef doneness
- Preparing compound butter, fresh herb and pan sauces
- Working with root vegetables
