Beef Hind Quarter Butchery Class

100 Charlotte Street,Asheville NC 28801

09 June, 2022

Description

Watch our Head Butcher/owner breakdown a hind-quarter of dry-aged Apple Brandy Beef. We’ll harvest Bavette, Flank, T-bones and much more! WHAT TO EXPECT: MIX & MINGLE: Before we go in the cut room, enjoy local and house-made charcuterie and sip beer from a local brewery or enjoy a glass (or two) of our favorite wines, while mingling with other classmates. LIVE DEMO: Then, we’ll put on aprons and head into our cut room. (Please dress warmly! It’s chilly in there!) You’ll watch our head butcher complete a live demonstration of breaking down the hind quarter of a steer.LEARN: Watch our Head Butcher/owner breakdown a hind-quarter of dry-aged Apple Brandy Beef. We’ll harvest bavette, flank, t-bones, bottom round and more! Learn the difference in some often-confused names of popular cuts, learn about cuts you’ve never heard of, and cooking techniques to maximize the meals you can cook from this section of a beef. DISCOUNT: Bring a cooler! You'll receive 10% off your entire purchase of anything in the shop after class! (excluding alcohol) Where does our beef come from? All of our beef comes from Apple Brandy Farms, a local third-generation family farm dedicated to producing all-natural, pastured corn-finished beef. Located in the foothills of Western North Carolina, Apple Brandy knows the pedigree and complete history of each animal they raise and they never use synthetic hormones or unnecessary antibiotics.