"I've been talking nonstop about this class and will highly recommend it to anyone who might be interested."
- Mike R. -
“Who knew that chopping raw meat and drinking beers at 10am could be so much fun?"
- Caroline H. -
“I thoroughly enjoyed Saturday morning's porkfest--will never look at various pork cuts the same way again.”
- Helen -
“Don’t even know how to thank you! That was the best day ever for my girlfriend Lily, she loved it, she was so happy that day, incredible! Thank you, thank you!”
- David N. -
“Jeffrey's Butchering demonstrations are part history class, part anatomy lecture, part cooking lesson and a bit of vaudeville.”
- Benjamin B. -
“I enjoyed taking the class purely for the entertainment Jeffrey puts on. He also comes across as a genuinely nice person. I'll definitely be back as a customer.”
- David Ne. -
“Beef Demonstration Class”
All classes are demonstration only. No attendee hands-on butchering classes are offered.
Master Butcher Jeffrey Ruhalter is offering a demonstration class on basic butchering and a complete breakdown of Beef with examples, cuts, cooking times, temperatures and recommended seasonings in a three-hour class.
The primal cuts on display:
Dry Aged 109 Rib, Dry Aged Porterhouse a.k.a. Short Loin, 0x1 Certified Black Angus New York Strip, Wagu Kobe New York Strip, Filet Mignon a.k.a. Pismo, Sirloin Steak a.k.a. Top Butt, Flat Iron a.k.a. Tres Mer or Chicken Steak, Eye Round, Semi Boneless Chuck a.k.a. Chuck Steak, Cross Rib a.k.a. Shoulder Steaks, Skirt Steak, Hanger Steak, Flank Steak, Short Ribs a.k.a. Flanken, Brisket, Eye Round, Pealed Knuckle Cap Off a.k.a. Top Sirloin & Silver Tip Steak and the classic 4 gradients of ground beef.
With each class students will go home with portions of the butchered meat.
“A butcher doesn’t just cut meat,” Ruhalter said. “He helps create experiences.” The Villager
"His classes are part entertainment—where he regales us with butcher stories of yore and part education" Grand Street News