Join Master Butcher & James Beard Award nominee Kari Underly for a four hour demonstration, lecture and hands-on beef carcass breakdown class. Kari will demo how to cut the forequarter and hindquarter in to primals and subprimals, while discussing raising practices, beef quality, and merchandising & menuing options. Students will then break into groups and process the subprimals in to popular steaks and roasts under the guidance of Kari. You will learn how to best match cuts with cooking methods, and have an opportunity to cook and taste the popular cuts, sample some wines for pairing and discover the hidden gems of meat cuts. Kari will also lead students through a sensory evaluation of custom grinds.
Participants and observers both have the opportunity to sample various cuts of beef cooked by Chef Jeff Williams of Chopps American Bar & Grill, and sample a selection of wines curated by Jonathon Alsop of The Boston Wine School who will also be joining the class!
Flyer
Menu
Cost:
Participants - Member $160, Nonmember $200Observers - Member $40 Nonmember $50
For more information or to sign up, please go to: thetrustees.org/kitchencalendar
