Join Butcher & Chef Scott Molyneaux at Bill the Butcher in Redmond to learn about the myriad of cuts of beef when you take in a sustainable whole animal approach. Learn about primal and subprimal cuts, butchery techniques, & cooking strategies. Scott will discuss recipes to truly unlock the mystery of the "other cuts" in our meat case. Don't miss this rare glimpse into the endless possibilities that lie within our bodacious beef. This one's sure to fill up fast!
This demo is free, but space is limited. Call the shop or stop in to register.