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 lead butcher Jared Brown steps in to break down a beef forequarter right before your eyes… while our Chef Fabricio Daros prepares some of their favourite cuts for you inside L’OCA Labs.

Watch and learn as Alberta’s best beef is broken down using techniques Jared has learned and delveloped over the last decade as a butcher with real farm-to-table experience.
With each cut, Jared will thoroughly discuss the dry aging process, 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'OCA's 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: Jared 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 sausages, and a pack of bacon.

WHAT’S INCLUDED

An informative, interactive, and introductory class led by L’OCA’s head 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

Jared Brown