The beef forequarter is a really interesting one, so we start by trimming and cutting some hanger steaks, then we break down a whole beef forequarter looking at the different cuts / muscles and what each one is used for.
Of all the beef course this one is the most interesting for me, traditionally this part of the beast would have been all stewing / braising / mince, but the are so many other small muscles in the fore quarter which make great flavoursome steaks. The Denver – feather – pave – 7 bone, all in the forequarter.
This is a hands on class, and you will take home some of the cuts we work on.
Whilst this is happening we will sample different steaks.
Finnish with a meal and wine or a soft drink.