Learn at L’OCA
Beef Butchery 101
What we’ll cover
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 head butcher, Dylan Carasco, will 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 Dylan learned from some of the best butcher shops across the world.
With each cut, Dylan 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: Dylan 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.
Upcoming classes
- Beef Butchery 101: –
What’s included
An informative, interactive, and introductory class led by L’OCA’s Master Butcher.
Many of the steaks cut in this class will be available for purchase, and Dylan will be preparing a special goodie bag for everyone to take home.
About your instructor
Dylan Carasco
For over a decade, Dylan Carasco, has journeyed across the globe in pursuit of mastering the art of butchery!
Before landing at L’OCA, Dylan has followed an international cutting seam that’s taken him through a whole beast butchery and restaurant in San Francisco… down under to ‘the most beautiful butcher shop in the world’ at Victor Churchill Sydney… to overcoming a language barrier at ‘Paris’ butcher of the stars’ Boucherie Hugo Desnoyer... before returning stateside to the lead the team at Seattle’s Beast & Cleaver.
Dylan is truly a cut above, and brings an accumulated wealth of knowledge and experience from some of the best butcher shops to L’OCA Quality Market!