There is something morbidly satisfying about deconstructing an entire hunk of cow, especially when the act is followed by alcohol. Join Chef Andy Jeong once again for this popular hands-on butchery class where participants will learn the ins and outs of butchering a whole side of beef. Chef Jinho Han will teach you how to split sides of beef into primals, and how to turn those into a variety of cuts including steaks, roasts, grind, fat and bones.
Attendees will work on portions of the side and everyone will go home with a fine steak as well as two pounds of ground beef that will be made during class. Afterwards, join Chef Han for a Rosé luncheon and enjoy the fruits of your labor!
There's no prior experience required to attend and all tools will be provided.
1305 E Jefferson St, Seattle, WA 98122
Hours: Sun-Thurs: 5-10 pm, Fri & Sat: 5 pm-11 pm