Raising the Steaks

If you're a steak lover, this is the class for you! Explore the variety of delicious & flavorful cuts of beef that go beyond the well-known Ribeye and NY Strip Steaks. Butcher Rusty will demonstrate how to break down the "Rib Loin" or "Rib Primal" and the "Chuck Roll." 

The "Rib Loin" is cut from the front-center of the cow and is well-known for it's marbling and tenderness. Work together with Butcher Rusty to learn how to break down this delectable cut of beef into the basic Ribeye as well as the Ribeye Cap, Barrel Cut Ribeye, Prime Rib, and Rack of Beef Ribs. Explore the Chuck Roll for some delicious, less expensive cuts, such as the Delmonico (a.k.a. the Chuck Ribeye), the Denver Steak, Chuck Roast, and the Chuck Flank Steak (a.k.a. Sierra Steak). 

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 own hand-cut Steak and Beef Butter, and participants will receive 10% off any Pine Street Market purchase made in the retail store after the class. 

$149/ Person. Classes are held at Pine Street Market. 

"VIP Class Tickets" include a package of our signature Old Fashioned Heritage Bacon and one of our T-Shirts.

Classes are held at Pine Street Market.

Please no open-toe shoes or excessive jewelry.