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Cook the Carcass - Class 3 - The Loin!

$125.00 Join us!

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights in January 6:00 pm to 9:00 pm

Jan 19th- The Loin - This primal contains my favorite beef cut, the sirloin flap, or what's more commonly called the bavette. And while porterhouses and T-bones may dominate your grill, there's another part of this primal that is sorely overlooked. One that'll save you money and is every bit as tasty of that NY Strip... I think even tastier. 

Menu: Flank, Bavette, Stir Fry, Sirloin Steak, Sirloin Filet, Picanha, NY Strip, Porterhouse (T-bone), Tenderloin (Filet), Tri-Tip, Hanger

Earlier Event: January 12
Cook the Carcass - Class 2 - The Rib!
Later Event: January 26
Cook the Carcass - Class 4 - The Round!