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Cook the Carcass - Class 1 - The Chuck

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

Join us! $125

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

Jan 5th- The Chuck - The largest of the 4 beef primals has always stood for value and "low and slow" cooking, from pot roasts, to short ribs and brisket, and of course plenty of ground beef. But, with a little extra skill and time there's a bounty of flavorful muscles just waiting to be grilled, roasted, and fried. Including the 2nd most tender muscle, the flat iron 

Menu: Chuck steaks, Flat Iron, Chicken Fried Steak, Denver Steaks, Sierra Steak, Kolbi (Short Rib) Tartare, Ranch Steak (Shoulder London Broil)