Beef… It’s what’s for dinner – well at least it is tonight! Have you ever stood in front of the meat display at the grocery store, confused on what cut to buy for what recipe? Join Dave and learn about the different muscles in the cow, how some are used in relation to movement and how that affects the tenderness and flavor of the cut. We will be using different cuts and cooking methods to explore the individuality of the different muscles from different parts of the cow. Dave will even demo how to breakdown a whole beef tenderloin. This is a hand-on class.

On the menu:

• Thai Marinated NY Strips with Green Curry Sauce
• Blackened Ribeye with Creole Butter
• Moroccan Flank Steak with Harissa
• Classic Steak Diane (Tenderloin)