Beef Cuts 101: A Guided Tasting & Beef Fundamentals Class

In Beef Cuts 101, you’ll dive into the fundamentals of how beef is structured, where each classic cut comes from, and what makes them taste and cook the way they do. All beef during the tasting will be highest quality USDA Prime and Choice steaks.

Anatomy of Beef Cuts
Get a clear understanding of the major primals and sub-primals, how muscles work, and why certain cuts are tender while others are best slow-cooked.

How to Cook Any Cut—Just by Looking at It
Learn how muscle structure, marbling, and fat composition instantly tell you the ideal cooking method, even if you’ve never heard of the cut before.

How Cattle Are Raised
Explore the basics of cattle breeds, feeding practices, and the journey from farm to butcher shop.

USDA Beef Grading Explained
Understand Prime vs. Choice vs. Select, what marbling really means, and how to choose quality beef confidently.

Guided Tasting
Taste your way through a curated selection of beef cuts and maybe even discover your new favorite!

• A solid grasp of classic beef cuts and where they come from on the steer
• The confidence to identify and cook unfamiliar cuts
• Knowledge of how cattle are raised and how beef is graded
• A more adventurous palate and a deeper appreciation for the craft behind great beef

Perfect for home cooks, grill enthusiasts, food lovers, and anyone who wants to level up their meat-knowledge.
Note: This class does not involve handling knives or cutting.

Know what’s Happening Next — before everyone else does.

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