If you are curious to learn where the little known beef cuts come from, this class should not be missed. Troy, a quality butcher, will first show you how to break down a dry aged forequarter rib section consisting of cap on, chine bone and feather bone into different individual cuts. He will then be joined by his Head Chef, Sascha Randle who will prepare a menu featuring: pastrami spiced intercostal served with pickles and rye breads; grilled ribeye steak with charred broccolini salad; pan-fried spinalis cut from the rib eye cap with a red wine bone marrow sauce and creamy potato puree; and to finish, cheddar with round eccles cakes made from light and flaky suet pastry filled with spiced currants.
Best of Beef: Secret Rib Cuts
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