Beef 201: Top Round
When it comes to massive steaks, there are few that can rival the deep flavor and juicy texture of London Broil from the top round. But what other gems does this versatile beef subprimal hold? This hands-on workshop is perfect for curious home cooks who want more advanced knowledge. We’ll guide you step-by-step through butchering and fabricating an entire top round, teaching you new skills and practical butchery techniques.
You may be familiar with the use of the top round in roast beef, but there are many other applications to explore. In this class, you will start by cleaning and seaming off the top round cap (gracilis). Next, we’ll discuss steak cutting techniques, and you’ll portion off London Broil steaks. Finally, you’ll learn how to slice and prepare beef cutlets, jerky, and tartare.
We’ll also discuss the complexities of sourcing well-raised meat in today’s food system. You’ll get to know our farm partners, where our cows have year-round access to pasture and are antibiotic and hormone-free. You’ll learn what it means to have grass-fed beef, and how it impacts flavor and nutrition. You can see the difference between conventional beef and our beef, which is distinguished by bright red, well-marbled meat. Best of all, you’ll take home some of your work, so you can cook this amazing beef for a delicious meal!
This is a hands-on workshop with a heavy butchery component, suitable for students who have intermediate culinary skills.
Ready to Get Started?
If interested in attending, please email firstname.lastname@example.org for more information. Classes are also fully customizable to meet your needs.