Delve into the art of understanding the many cuts of meat and discover how to bring out the best in each one. This class will guide you through identifying different cuts—such as ribeye, sirloin, brisket, or tenderloin—and understanding their textures, flavors, and ideal cooking methods. Whether you’re grilling, roasting, braising, or slow-cooking, you’ll learn the secrets to achieving perfectly tender and flavorful results every time. Perfect for home cooks looking to elevate their skills or anyone curious about the science behind great cooking.

Samples will be provided for your tasting pleasure!

Taught by Keith Mitchell

Keith Mitchell, a distinguished expert in the meat and leather industries, has built a remarkable career rooted in a deep passion for history, traditional practices, and sustainable living. Rising from a working-class background, Keith’s journey from a youthful enthusiast to a seasoned professional exemplifies dedication, innovation, and resilience.