PM: Secrets to Chicago's Great Steaks
From the Civil War until the 1920s Chicago was the country's largest meatpacking center. Today, it's a mecca for fine steak. Kari Underly, a third generation meat cutter and author of "The Art of Beef Cutting" and Janet Kirker, executive chef at The Chopping Block, will demonstrate butchery and help Culinary Insiders try their hand at beef cutting. They will also guide attendees through a tasting of new steakhouse cuts such as flat iron, ribeye cap, petite tender, hanger steak, along with some exciting sauces, prepared by the Chopping Block team. Attendees will go home with new beef cutting knowledge, recipes, and a professional butcher's breaker knife.
The Chopping Block (View)
222 Merchandise Mart #107
Chicago, IL 60654