Do you love cooking and want to prepare all kinds of beef with ease? Have you ever wondered how chefs consistently choose the right cut or cook the perfect steak?
In this 3-hour workshop, we’ll explore the techniques behind selecting, preparing, cutting, and cooking beef with confidence. You’ll learn how to identify the different primal and secondary cuts, understand what makes each cut unique, and discover which cuts are best suited for grilling, pan-searing, tartare, and carpaccio.
Using an 8″ chef’s knife, you’ll develop practical knife skills for trimming, slicing, and portioning beef before preparing a perfectly seared steak, a classic beef tartare, and a delicate beef carpaccio. Along the way, we’ll cover the science behind the Maillard reaction, proper internal cooking temperatures, resting techniques, and why different cuts require different preparation methods.
Skills required: None! This workshop is open to all, whether you’re a passionate home cook or just getting started in the kitchen.
The price includes all necessary materials, kitchen equipment, raw ingredients and lots of fun!
Note: Remember to bring your own containers so you can take home anything you don’t finish.
Note: Participants will be invited to taste their creations at the end of the workshop, but no full meal will be served during the workshop. Please plan to eat beforehand or bring a snack if needed.
Published booking admission: CAD $119 plus taxes. Booking and availability apply to each dated offering; any multi-session course fee covers its booked course.
Sharpen · 950 Queen Street West
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