Join us 5:30-7:30pm on Tuesday November 12th for a hands-on class breaking a beef sirloin into its three major muscle groups. Each person will start with an 8-10lb sirloin and break it into the sirlion cap (aka picanha, one of our most requested cuts), the filet of sirloin (the tenderloin stand-in at any wedding with just "filet" on the menu), and the heart of sirloin (a roast or quick pan steaks).
 
$200 per person includes the meat (approx. $100 retail value). If two people are interested in participating and use the same meat, we can arrange a discounted price. 
 
Limited to 3 people.