The Shambles Presents Beef Forequarter Breakdown Class

7777 15th Avenue Northeast,Seattle WA 98115

13 March, 2022

Description

Learn hands-on whole beef butchery with Head Butcher Thomas Coss. Guests will join Head Butcher, Tom Coss, as he applies seam butchery techniques to a whole beef carcass forequarter. Primal cuts covered will include chuck, rib, brisket, shank, and plate. There will be further demonstration and discussion of trimming and portioning of common steaks like ribeye, short rib, delmonico, denver, flat irons, and small roasts, as well as the various applications and cooking techniques of different muscles and some surprise tricks for the more advanced butcher. Guest will each receive a ribeye, two pounds of ground beef, and two pounds of braising meat to take home as well an alcoholic beverage to quench your thirst.