Because of modern machinery, traditional butchers are becoming a rarity, going the way of ironsmiths, cobblers, and serfs who acted as ottomans for their lords. Keep the tradition alive with this Groupon.
Choose from Three Options
- $15 for a Steak 101 class for one (a $30 value)
- $25 for a Steak 101 class for two (a $60 value)
- $40 for a Steak 101 class for four (a $120 value)<p>
Choose from the following class dates and times: * Saturday, May 5 and Saturday, May 12 at 10:30 a.m. * Thursday, May 17 and Thursday, May 30 at 6 p.m. * Saturday, May 26 at 9 a.m. * Saturday, June 2, Saturday June 9, and Saturday June 23 at 9 a.m. * Thursday, June 14 at 6 p.m. * Wednesday, June 27 at 6 p.m.<p>
Steak 101 classes teach students how to select and prepare cuts of beef. Students begin by learning everything from the difference between Prime, Choice, and Select grading, to the real meanings behind marketing terms such as “all-natural,” “grass-fed,” “Wagyu,” and “certified Angus.” The second half of the class takes place in Local Yocal’s cutting room. Pupils gather around an actual carcass to learn about different cuts of meat and where they originate before watching butchers make the cuts. Classes conclude with a grilling demonstration and steak sampling, including a discussion of cooking techniques and a tasting of finished products, such as Wagyu beef, a Japanese breed famous for its extensive marbling. Students should dress appropriately, as they’ll spend 30–45 minutes inside the 45-degree butcher’s room, and they must wear closed-toe, nonslip shoes.
Local Yocal Farm to Market
Matthew and Heather Hamilton believe in local beef. Trading in corporate jobs to raise their own cattle in 2009, the couple began Genesis Beef, and eventually opened Local Yocal Farm to Market, a butcher shop selling free-range beef and pasture-raised pork, chicken, and eggs. The two haven’t looked back since.
Local Yocal Farm to Market’s grass-fed cattle meander across the Hamilton family farm, where their caretakers swap out growth stimulants and antibiotics in favor of fresh air. At the shop, an in-house butcher with more than 25 years of experience ages and cuts beef to customer specifications. Visitors can partake in some of this expertise during classes that teach beef lovers the difference between a sirloin, a filet, and a rubber steak covered in dog drool. In addition to top cuts of meat, the shop’s shelves also bear the fruits of other locally sourced businesses, including Full Quiver Cheeses and Drinkable yogurts, Aduro Bean coffees, and AP's Apiaries Honey.