Culinary & Wine, Classes & Workshops

1/4 Cow (Rear) Butchery Class

When: Sun., July 15, 7-9 p.m. 2012

With a demonstration different butchering techniques used to "uncover" T-bones, New Yorks, filets, top sirloin, coulotte, tri-tip, top round, and sirloin. Participants take home assorted beef cuts.

Price: $150

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