Sunday, May 20, 6:00 pm – 8:00 pm, $50.00 ea.
Iverstine Farms Butcher
12 spots remaining
Get up close and personal with where cuts like the Chuck Roast, Petite Major, Mock Tender, Ribeye, Sierra Steak, Short ribs, and Brisket come from on the forequarter of beef. This class will take place in our cutting room with our butchers talking you through each cut and explaining appropriate cooking techniques. Wine, beer, and a light appetizers will be served.