Whether you’re a home cook looking to elevate your meals or a professional chef refining your butchery techniques, this five hour, hands on class will provide the foundation you need to tackle a wide range of meat fabrication tasks with ease.
Chicken is the cornerstone of poultry fabrication and an essential starting point for anyone looking to master butchery. During this part of class, we will cover everything you need to know about breaking down a whole chicken, from basic eight-part cuts to more advanced techniques.
Skills covered:
Eight Part Breakdown
Airline Breast Fabrication
Deboning Leg & Thighs
How to Perfectly Roast Whole Chicken and Sauté Chicken Thighs and Breasts
Make Chimichurri and Scallion Ginger Sauce
We then shift our focus to beef, covering essential techniques for breaking down larger cuts of meat like beef tenderloin and teaching you how to make hamburgers from scratch. Not only will this save you money, but it will also open up opportunities to cook with fresher, higher-quality ingredients while expanding your culinary skillset.
Skills covered:
Tenderloin Break Down (Filet of Beef) and Portioning
Grinding Meat and Forming a Burger Patty
How to Cook a Perfect Steak and Hamburger Grilling
Make Creamy Horseradish Sauce and Compound Butter
Class Schedule:
10am - 3pm
Please arrive 15 minutes before the course starts. We will begin promptly at 10am. We will have a welcome snack and coffee.
We will be cooking from 10am - 2pm.
From 2-3:00pm, you will sit down at our table to enjoy everything you cooked together.
Classes are limited to 10 guests. The class consists of four hours of cooking instruction followed by a group meal at our tasting table. Champagne, wine, beer, and NA drinks available for purchase.
This class will be held at Heirloom Fine Foods (325 N 72nd Street, Suite 200) and cost $325 per person.
Whether you’re a home cook looking to elevate your meals or a professional chef refining your butchery techniques, this five hour, hands on class will provide the foundation you need to tackle a wide range of meat fabrication tasks with ease.
Chicken is the cornerstone of poultry fabrication and an essential starting point for anyone looking to master butchery. During this part of class, we will cover everything you need to know about breaking down a whole chicken, from basic eight-part cuts to more advanced techniques.
Skills covered:
Eight Part Breakdown
Airline Breast Fabrication
Deboning Leg & Thighs
How to Perfectly Roast Whole Chicken and Sauté Chicken Thighs and Breasts
Make Chimichurri and Scallion Ginger Sauce
We then shift our focus to beef, covering essential techniques for breaking down larger cuts of meat like beef tenderloin and teaching you how to make hamburgers from scratch. Not only will this save you money, but it will also open up opportunities to cook with fresher, higher-quality ingredients while expanding your culinary skillset.
Skills covered:
Tenderloin Break Down (Filet of Beef) and Portioning
Grinding Meat and Forming a Burger Patty
How to Cook a Perfect Steak and Hamburger Grilling
Make Creamy Horseradish Sauce and Compound Butter
Class Schedule:
10am - 3pm
Please arrive 15 minutes before the course starts. We will begin promptly at 10am. We will have a welcome snack and coffee.
We will be cooking from 10am - 2pm.
From 2-3:00pm, you will sit down at our table to enjoy everything you cooked together.
Classes are limited to 10 guests. The class consists of four hours of cooking instruction followed by a group meal at our tasting table. Champagne, wine, beer, and NA drinks available for purchase.
This class will be held at Heirloom Fine Foods (325 N 72nd Street, Suite 200) and cost $325 per person.
If you are interested in this class, but would prefer to do it privately, please contact us at shelley@heirloomff.com or 402-378-2784. We’d be happy to plan a private cooking class for you.
