Meat Purveyor Pat LaFrieda talks you through everything you need to know about meat, from cow to table. Learn from the butcher who provides beef for America's best restaurants about the anatomy of a steer and where your meat comes from. He introduces how to shop for meat—whether it's at your local grocery store or a neighborhood butcher—and what to ask for. You'll learn best practices in selecting, preparing, and enjoying 10 of the most popular cuts of beef. By the end of the class, you'll have all the knowledge to impress your friends with a spot-on order at your favorite restaurant or an exceptional homemade entree at a dinner party.
Overview
Syllabus
- Introduction
- Assignment: Prepare a Cut You've Never Tried Before
- Using Knives
- Understading Meat Selection
- New York Strip Steak
- Outside Skirt Steak
- Chuck Flap Tail
- Filet Mignon
- Flat Iron Steak
- Hanger Steak
- Top Butt Steak
- Rib-Eye Steak
- Tripe
- Short Loin Steak
- Short Ribs
- Conclusion
- Hungry for More?
Taught by
Patrick LaFrieda
