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The Beef on Beef

ID : 51389   
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Ever wonder which cuts of beef are used for what? Learn from a professional chef about the most common cuts you will find in the grocery store and how to prepare them. This class will cover wet versus dry aging, grading, marbling, veal, healthy choices and preparation, and what to look for in that perfect cut of beef. You will see how to season, cook and carve a fabulous roast, with a perfect sauce to go with it, as well as prepare classic steak tartare for an appetizer. Demonstration course. Materials: $20

Class Details

1 Sessions
Weekly - Wed

J. Percy Page School

Pierre Plamondon, Red Seal chef 



Please read:  Demonstration course. Please bring an apron if you wish and food containers in case there are leftovers to take home.



Materials Cost:


Registration Closes On
Wednesday, March 20, 2019 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
3/20/2019 - 3/20/2019 Weekly - Wed 6:30 PM - 9:30 PM Edmonton, J. Percy Page School  Map Pierre Plamondon, Red Seal chef