Cooking with "The Meats"

Code: CW61017

Dates: October 19, 2019

Meets: 1:30 PM to 4:00 PM

Sessions: 1

Location: Creutzburg Center

Course Fee: $65.00

There are still openings remaining at this time.

Love meat but are never sure how to match cuts to cooking methods and what do all those grades mean anyway? This primer on selecting and preparing beef will take the mystery out of cooking with “the meats.” From succulent cuts to more versatile and inexpensive options, learn the basics of meat categories, how to select the proper meat for a specific dish, handling and sanitary conditions, seasonings to use, and whether to roast, pan sear or grill to yield the best flavors and results. Your instructor, a master butcher, will show you how to prepare a variety of cuts, proper timing of the meal and plating the finished product.
Fee: $65.00

Save $10.00 with a MLSN Membership

Creutzburg Center

260 Gulph Creek Road
(in Harford Park)
Radnor, PA 19087
Map & Directions

Michael Schneller

Michael owned and operated a USDA facility and retail store for 15 years in Kingston, New York. He developed and manufactured 56 products including 30+ varieties of sausages. As a master butcher by trade, he have instructed and trained many employees and colleagues in the art of charcuterie. We specialized in PRIME dry-aged beef but also sold just about anything to do with high-end retail food. As a master butcher by trade, I have instructed many employees and colleagues as part of my business duties.


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