Bryan Mayer - rockstar butcher extraordinaire of Kensington Quarters - is joining us at Tullamore Farms, to break down a quarter of cow! He will lead a butchering class, teaching the best ways to cut up the meat with plenty of pro tips! And, we're keeping things hyper-local. The meat is raised right here in Tullamore's grass fields.
After the butchering workshop we'll cook the steaks (and prepare them as tartar or carpaccio). This event will take place indoors and outdoors - so wear farm-worthy shoes and come hungry for knowledge, and well, for steak, too. Feel free to BYOB.
Beef Tartar or Carpaccio