Events at L’OCA
Beef Butchery 101
Things to know
Please arrive 10-15 minutes early to allow for seating.
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 lead butcher.
Many of the steaks cut in this class will be available for purchase, and Jared will be preparing a special goodie bag for everyone to take home.
About your instructor
Jared Brown
Jared Brown brings nearly a decade of real farm-to-table experience to L’OCA Quality Market.
Born and raised in Kamloops, B.C., Jared discovered his passion in life and fully immersed himself in the world of meat cutting through social media, then by getting his hands on any that butchery literature he could, before enrolling in Thompson Rivers University’s Retail Meat Processing Certificate Program.
Shortly after completing the program, Jared worked with seventh-generation farmers on a 2,500-head cattle ranch to develop a full butchery program, while also being mentored by a 20-year veteran of the trade at a nearby abattoir.
Since obtaining his Journeyman ticket in Butchery, Jared decided to broaden his horizons by moving to 'the beef capital of Canada' and continues to perfect his craft and further develop our full carcass butchery program at L’OCA Quality Market.