After 22 years on the block, who’s offering hands-on training that critiques knife angles and yield on beef chuck seam work? I’m chasing cleaner denvers and flat irons with a 6" stiff boner and a 10" cimeter, and I want coaching on counter service — portioning and language that sends a Tuesday-night shopper home with the right cut and cook plan.
Texas A&M’s Beef 101 is a solid bet — truly hands-on, they’ll mark seam planes, coach knife angle on denver/flat iron pulls, and tie it to yields; CAB’s Education & Culinary Center does similar for counter language and portions… Quick solo drill: film an overhead pass and look for ‘edge leading, not steering’ along the infraspinatus and underblade fascia — like a golf pro fixing a slice; want a contact for https://meat.tamu.edu/workshops/beef-101/?