The Beef on Beef

Ever wonder which cuts of beef are used for what? Learn from a professional chef about the most common cuts you will find in the grocery store and how to prepare them. This class will cover wet versus dry aging, grading, marbling, veal, healthy choices and preparation, and what to look for in that perfect cut of beef. You will see how to season, cook and carve a fabulous roast, with a perfect sauce to go with it, as well as prepare classic steak tartare for an appetizer. Demonstration course. Materials: $20