Learn the secret of chefs’ and butchers’ favorites, which are lean on your wallet but rich in flavor. Sirloin is always a sure bet, but the “lesser” cuts of meat—flank, skirt, hanger, and flatiron steaks—will delight any fan of sirloin or filet mignon with minimal preparation and quick cooking time. You will sample some of these great meats (pan- seared and roasted), including beef sirloin, as well as learn how to trim them, cook them properly and carve them effortlessly at this carnivore’s delight. Open to current career students and alumni. General public $40.
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