Beef Butchery Workshop: Hind Quarter
Sunday, May 5, 2019 | 10 am - 1 pm
Join us to discover all the different cuts of beef, where they come from and how they are best prepared. In this demonstration class, watch Heatherlea's Butcher, as he breaks down a hind of beef into the Short Loin (Tenderloin, New York Striploin, T-Bone & Wing), Sirloin, Flank, Rump, Round, Shank and more! Take a sneak peak at our aging process and learn tips and tricks to tackle whole animal butchery.
Heatherlea's workshops are limited in class size to create an intimate experience. Get engaged, ask questions and laugh with your classmates. Our classes are filled with fun and give you lots of useful knowledge to take home!
Registered participants will get to take home a mini-beef pack to enjoy!
The Fine Print
Published prices do not include tax. Payment will be required at the time of registration, which can be processed by phone, in store or online. *** CANCELLATION POLICY: We realize that life happens and sometimes you will be unable to attend a workshop that you have registered for. However, late cancellations do not allow us enough time to re-sell your seats. All sales are final and no refunds will be issued. If we are provided with 48-hour notice for cancellations, your payment can be exchanged for equal credit towards another equal-valued cooking class of your choosing or you can use the credit for in-store purchases. If a class is cancelled at any time by Heatherlea Farm Shoppe due to unforeseen circumstances, all class fees will be fully refunded.