Join Chicago Meat Collective for a series on whole beef butchery. Over the course of three sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), finishing with the two middle primals (where you get your ribeye, tenderloin, and NY strip steaks!), and ending with the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this round class, you will see how we get the best cross cut beef shank, marrow bones, and how to find the best cuts for roast beef and tartare!

Enjoy a bite of grilled steak freshly cut off the primal, as well as wine, beer, and locally produced snacks. Each participant will take home a cut to grill and a pound of ground beef.