Join Chicago Meat Collective for a series on whole beef butchery. Over the course of four sessions, we will approach a side of beef primal by primal, starting with the chuck (shoulder), followed by the rib, the loin, and finally the round (hind leg).

Each class will be a thorough, muscle-by-muscle break down demonstration with some opportunities to wield a knife. In this class focused on the rib primal, you'll see where we get skirt steaks, ribeyes, spinalis dorsi, and more!

Enjoy a bite of grilled steak freshly cut off the primal, as well as refreshments from our favorite local purveyors. Each participant will take home a cut to grill and a pound of ground beef.