effrey Ruhalter, the Jeffrey in Jeffrey’s Meat in the Essex Street Market, is holding Saturday morning butchering classes and demonstrations at his booth counter. By now, every major and minor media outlet in the city has covered the class, but I actually went there as a registered student, before the hype! Just thought you’d like to know.

With his indisputable authority as Master Showman-slash-Butcher (no pun intended), Jeffrey walked us through breaking down large portions of beef into cuts that we could recognize, and later cook at home. His classes are part entertainment—where he regales us with butcher stories of yore—part education, as in how to select, trim and prepare different cuts of meat (fat is good, braise short ribs, don’t overcook brisket), and then there’s his insider’s look into the business of butchery – dry aged v. wet aged, renting knives, the importance of a good knife – and not necessarily a designer knife.

The classes are still ongoing, and appeal to home chefs, fantasy Top Chefs and anyone who wants to know how their meat is broken down into what is in the final package. Also, learn why some cuts are more expensive, and how other, more economical cuts, can be just as flavorful (or even more flavorful) with proper cooking.

For more information go to www.jeffreysonessex.com

C. von Arte