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Everybody is familiar with the Ribeye, but how about the Sierra? The Teres Major? The Denver? Come find out you need to know these cut!About this Event
WHAT TO EXPECT:
- MIX & MINGLE: Enjoy local and house-made charcuterie and sip beer from a local brewery or enjoy a glass of our favorite wines, while mingling with other classmates.
- BUTCHERY TIME: Watch our Head Butcher breakdown a hind-quarter of dry-aged Apple Brandy Beef. We’ll harvest bavette, flank, Tenderloin, NY Strip, 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.
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Event Venue & Nearby Stays
The Chop Shop Butchery, 100 Charlotte Street, Asheville, United States
Tickets
USD 92.55
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