Knives Out - The Beef & The Blade

The cornerstone of Butchery is proper tools, especially quality sharp knives. There is nothing more frustrating than grabbing a knife to slice a tomato, dice an onion, or carve a Prime Rib Roast and finding that it's duller than a bad dad joke! Knowing how to care for knives to keep them sharp and ready to go is one way to keep cooking fun and enjoyable.  For Knives Out - The Beef & The Blade, we will start by demonstrating the proper care and sharpening of knives on our favorite whetstone, the Shapton Pro 1,000 grit Splash & Go Stone - it's the perfect stone for sharpening and refining the blade as well as repairing a dull or chipped edge.

With our sharp knives out, we'll then explore the Chuck Roll for some delicious, less expensive cuts, such as the Chuck Ribeye, the Denver Steak (boneless country-style ribs), Chuck Roast, Chuck Flank Steak (a.k.a. Sierra Steak), and Chuck Stew Meat.  We'll aslo explore the various cuts from the Rib Loin, including Ribeye Steak, Prime Rib, Spinalis (a.k.a Ribeye Cap), and Barrel Cut Ribeye.

Get tips & tricks for cooking the perfect steak at home - proper temperatures and various cooking methods, including the Big Green Egg and on Lodge Cast Iron.

This class runs from 10:00AM - 12:30PM, afterwards class attendees enjoy a lunch of grilled various cuts of beef from the class, Southern vegetables and a tasting of beverages made by our neighbors, The Lost Druid Brewery.

Each participant has the chance to cut and take home their own freshly cut steak!

Two ticket options:

$160/ Person for the class 

$220/ Person for the class and a Shapton Pro 1,000 grit Whetstone. 

Classes are held at The Lost Druid Brewery.

Please no open-toe shoes or excessive jewelry.