Join Chef Andy Jeong for this hands-on butchery class where participants will learn the ins and outs of butchering a whole side of beef. Chef Han will teach you how to split sides of beef into primals, and how to turn those into a variety of cuts including steaks, roasts, grind, fat and bones.
Attendees will work on portions of the side and everyone will go home with a fine steak as well as two pounds of ground beef that will be made during class.
Afterwards, join Chef Jinho Han on the outdoor patio for a Rosé luncheon and enjoy the fruits of your labor!
There's no prior experience required to attend and all tools will be provided. The total price for the class and luncheon are $120 and the event will last approximately three hours beginning at 11AM on Saturday, November 5th in the Seven Beef kitchen.