San Francisco, California
London, United Kingdom
What did America’s first pioneers encounter as they made their way in wagons on the untamed prairies of the old west? Bison! Yes, the American Buffalo roamed the prairie by the millions!
Since July is National Bison Month, this Red Meat Market class will take you back to the Old West as you experience the nutritious and honored meat of our Native American predecessors, the American Bison! Early American settlers called bison “bufello” due to the similar appearance between the two animals, and the name “buffalo” stuck for the American in the old west. But it’s wrong. The American bison lives only in North America, while the two main buffalo species reside in Africa and Asia.
Whatever you choose to call it, bison meat is rich in minerals, protein and fatty acids and a brilliant source of iron. In the U.S., bison meat is growing in popularity as a low-fat alternative to beef. On average it has 75 per cent less fat and 40 per cent more protein. Scientific tests have revealed its high nutrient density. It looks like beef but has a sweeter, richer taste and requires gentler cooking to prevent it from drying out.
Our 3 hour, hands-on class will guide you through the process from the moment the bison carcass is delivered to when it reaches the kitchen! Participates will have the opportunity to breakdown a half carcass. You’ll then start to break it into standard and some special cut!
Learn knife skills, butchering techniques and how to breakdown a carcass into tasty steaks, tenderloins, roasts and ground! You’ll feel the meat between your fingers, experience the smooth cut of the knife, smell the fresh aromas and be part of the renaissance of the local butcher.
In our bison class you’ll also receive an overview and appreciation for the fine art of butchery. We’ll be breaking it down by hand, with a lack of modern machinery, and nearly duplicating what the native butchers did with crude tools hundreds of years ago. Follow the butcher’s knife while he goes about explaining and teaching you his job of breaking down a choice bison from the local herd from Cook’s Bison Ranch.
CUT, COOK, EAT, AND CARRY HOME! WE’LL PROVIDE EVERYTHING YOU NEED:
- One on One expert HANDS ON instructions on meat cutting and knife skills
- Great camaraderie with other meat lovers and aspiring butchers
- An amazing lunch cooked by our amazing Chef!
- 4-5 pounds of fresh meat to take home (You just cut!)
- A FREE RMM Baseball Cap
- FREE Beer and Wine! (One we put the knives away)
Let’s celebrate our Native American species by bringing it back from the ancient food chain. You’ll even meet Jason and Peter from Cook’s Bison - the ranchers who raised this bison without antibiotics on their local ranch. Cook’s Bison Ranch believes that bison meat is the meat for the future. They strive to produce a quality product that is naturally tasty, tender, and healthy. Cook’s bison receive no growth hormones or stimulants, and they raise almost all their own hay and grain for feed.
This butcher class will be held at the Centered Chef, 175 N. Ada, in Chicago’s Fulton Meat Market! As part of your experience, our Red Meat Market Chefs will show you how to prepare dishes that honor the purity of this fresh, local product, in his clean-comfort style! As practice makes permanent, you’ll not only be learning about sustainability and practical cooking techniques, but you’ll also be savoring those new found meat cookery skills throughout the event!
Participants will take home some of the wrapped meat they cut! Each person will go home with 4-5 pounds which may include a variety of steaks,roasts, ground and more.
MAKE IT A COUPLES EXPERIENCE, TREAT YOURSELF OR GIVE AS A GIFT BUT HURRY!
Our classes always sell out so reserve your spot now – we fill up fast! Should you need a gift certificate or have any questions, please contact Janet directly at 773-904-2849.
When & Where
Red Meat Market
If you’re buying it as a gift, simply reserve a spot and email Janet at janet@RedMeatMarket.com. We’ll send you a certificate for your gift giving! Questions? Give Janet a call! Her direct line is: 773-904-2849.