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"Beef Up" Your Culinary Skills at It's Arthur's Fault 

There's not much that's more empowering than being able to turn a side of beef into juicy steaks, ribs and roasts. Or maybe I'm just a bit strange.

Butchering know-how is crucial for folks in food service, NECI even has a special "Meat Fabrication Lab" in which budding chefs learn the art of dismemberment, but it's a skill that few home cooks ever learn.

But that can change! Arthur Shelmandine, the bottled sauce guru at It's Arthur's Fault, teaches cooking classes out of his Jericho home. One upcoming class is called, "Meat Cutting and Butchering," and will take place on November 17. Here's part of the course description: "We'll be butchering a sizable piece of locally raised, grass-fed beef. Our efforts will produce cuts to be used in our dinner as well as freezer packaged items." The meat will come from Jericho Settler's Farm.

Attendees get to bring home a few pounds of beef, and can also invite a guest to share in the items they prepare. What's on the menu? It's not set in stone yet, but possibilities include: Keftedes, steak and shallots, and Stroganoff.

I tried to find other meat-cutting classes in the area, but Google was less helpful than usual. Know of any?

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more


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