Beef Hindquarter Breakdown - Class B

Beef Hindquarter Breakdown

Class Type: Demonstration

Location: 316A Shawmut Ave, Boston MA, 02118

Come meet our team and learn all about whole animal breakdowns! This demonstration at our South End (Boston) butcher shop will teach you everything you need to know! Class sizes are limited to a max of 8 people and begin at 7:00pm. Wine and local craft beers will be offered out of the shop’s own selection, and water will be provided as well for all attendants. Each class generally runs for an hour and a half (but can run longer) and each member will go home with at least 3lbs of meat as well as a Walden Local cooler bag!

Join us as we break down one entire hindquarter of beef (the rear section of the animal) and discuss the customs and techniques of whole animal butchery! The craft has been around for as long as humans have been farming animals (a very long time) and has both evolved through the years, bending to the needs and customs of the worlds many cultures, while remaining remarkably rooted in tradition. At this class, we will continue the storied practice of actually knowing where our meat comes from! This section of the animal includes the short loin, flank, as well as the round primals and notable cuts from the hindquarter include the NY-strip, tenderloin, and top sirloin steak.

What makes meat meat? Why are some cuts tough while others tender? How does this affect flavor and what is the connection to cooking temperatures? Why use that knife rather than this one? All great questions! As we demonstrate the techniques we use to both hang and table break a hindquarter of beef, we will discuss:

Tools and Techniques:

• Seam breaking (what is it?)
• Hang vs table breaking
• Types of knives and grip styles
• Handsaw use
• Tying with butcher’s twine

The basics of Beef:

• What it is and its characteristics
• What cuts come from the hindquarter
• Primals vs subprimals vs finished cuts
• Tough vs tender cuts
• Muscle structure: muscle fibers, types of proteins
• Connective tissue (collagen, elastin, and bone)
• Types of fats and uses
• What makes beef different than pork (why do we “cure” pork and “dry-age” beef?)

We love talking meat! Please come and start (or continue) a conversation!