WHAT WE’LL COVER

L’OCA’s butchers don’t cut corners!

Instead, they cut along the seam and between the muscles to reveal all of an animal’s unique cuts.

In Beef Butchery 101, L’OCA’s head butcher, Dylan Carasco, will break down a beef forequarter into a huge array of delicious cuts right before your eyes.

Watch as Alberta’s best beef is broken down using techniques Dylan learned from some of the best butcher shops across the world.

With each cut, Dylan will thoroughly discuss the dry aging, the importance of proper animal husbandry, the differences between grass-fed and grain-fed, how to select the perfect steak, and most importantly, how to cook different types of cuts.

Part 1: An introduction to L'OCAs Butcher Program, and explanation on how beef is properly broken down into primal cuts.
Part 2: Chef Fabricio will prepare steaks and sides for the guests to enjoy during the event.
Part 3: Dylan will continue to break the primals down into retail cuts. Everyone will get a butchers take-home bag at the end of class to enjoy at home.

Butchers Take-Home Bags:

2 steaks, a pack of ground beef, a pack of sausage, and a pack of bacon.

WHAT’S INCLUDED

An informative, interactive, and introductory class led by L’OCA’s Master Butcher.

Many of the steaks cut in this class will be available for purchase.

THINGS TO KNOW

Please arrive 10-15 minutes early to allow for seating.

INSTRUCTOR

Dylan Carasco