"Beef Up" Your Culinary Skills at It's Arthur's Fault | Food News | Seven Days | Vermont's Independent Voice

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"Beef Up" Your Culinary Skills at It's Arthur's Fault

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Published October 12, 2007 at 1:55 p.m.


There's not much that's more empowering than being able to turn a side of beef into juicy steaks, ribs and roasts. Or maybe I'm just a bit strange.

Butchering know-how is crucial for folks in food service, NECI even has a special "Meat Fabrication Lab" in which budding chefs learn the art of dismemberment, but it's a skill that few home cooks ever learn.

But that can change! Arthur Shelmandine, the bottled sauce guru at It's Arthur's Fault, teaches cooking classes out of his Jericho home. One upcoming class is called, "Meat Cutting and Butchering," and will take place on November 17. Here's part of the course description: "We'll be butchering a sizable piece of locally raised, grass-fed beef. Our efforts will produce cuts to be used in our dinner as well as freezer packaged items." The meat will come from Jericho Settler's Farm.

Attendees get to bring home a few pounds of beef, and can also invite a guest to share in the items they prepare. What's on the menu? It's not set in stone yet, but possibilities include: Keftedes, steak and shallots, and Stroganoff.

I tried to find other meat-cutting classes in the area, but Google was less helpful than usual. Know of any?

Speaking of Omnivore Blog

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