Today’s meat counters offer a wide array of types of beef: grass fed, grain fed, pasture raised, free range. But do you know the differences, and which one is the right choice for you?
Join us for a special class as we team up with Driftless Prairie Meats & Market’s owner Megan to expand your knowledge of the types of beef and the cuts that are…
Today’s meat counters offer a wide array of types of beef: grass fed, grain fed, pasture raised, free range. But do you know the differences, and which one is the right choice for you?
Join us for a special class as we team up with Driftless Prairie Meats & Market’s owner Megan to expand your knowledge of the types of beef and the cuts that are gaining in popularity among foodies and favored by butchers for their superior flavor and great value. All of the beef used in class is being supplied by Driftless Prairie Meats and Market, a family farm that proudly specializes in offering small batch, pasture raised grass fed beef from the lush green pastures of the Driftless region in Loganville, WI. All of their beef is raised in small batches, which means they can better focus on the health of the livestock and the necessary nutrition needed to raise grass fed beef on pasture without adding corn and growth hormones. They pride themselves in rotational grazing, and ethically raising the livestock on 20 acres of pasture composed of natural prairie grasses, orchard grasses, fragrant native clover and finishing with the hardy legume alfalfa. This gives their beef a rich terroir flavor and lean finish.
Between the high-quality beef, Megan’s firsthand connection to the animal and process, and our chef’s knowhow, you’ll walk away from class with the skills and knowledge to successfully cook these underutilized, yet topnotch cuts. You can visit Driftless Prairie at your local Chicagoland farmers market for all of your grilling, roasting and smoking needs!
During class, students will receive a 10% off discount for shopping with DPMM at the Lincoln Square Farmers Market.
Menu:
- Grilled Sirloin Steaks with Chimichurri and Herb Roasted Potatoes
- Smothered Cube Steaks with Onion and Mushroom Gravy
- Spicy Soy Braised Neck Bones with Steamed Jasmine Rice and Cucumber Salad
Skills covered in class:
- Working with grass fed beef
- Understanding the different types of beef
- Understanding beef primals and sub-primals
- Understanding the correct cooking method for the cut of meat
- Selecting cuts of beef
- Searing, grilling and braising beef
- Determining beef doneness
- Making fresh herb sauces
- Selecting and roasting potatoes
- Using flour as a thickener
- Getting familiar with Asian ingredients
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
