Raising the Steaks

If you're a steak lover, this is the class for you! Cut from the front-center of the cow, the "Rib Loin" or "Rib Primal" is well-known for it's marbling and tenderness. Work together with Butcher Rusty and Tommy to learn how to break down this delectable cut of beef. You'll learn how to cut the basic Ribeye, but also the Ribeye Cap, Barrel Cut Ribeye, Prime Rib, and Rack of Beef Ribs. You'll also learn how to minimize waste by using up any fat trimmings to make delicious Beef Butter! 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 10AM - 1PM and includes a lunch of the steaks we cut and cook, Southern vegetables, local beer and beverages. "Raising the Steaks" attendees will take home their…