From Thomas Keller's MasterClass

Getting Started: Meat Cuts and Quality

Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging

Topics include: Understanding Cuts of Meat • Build a Relationship With Your Purveyors • Aged Meats • Birth of the True Ribeye

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Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging

Topics include: Understanding Cuts of Meat • Build a Relationship With Your Purveyors • Aged Meats • Birth of the True Ribeye

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

This was very inspiring for me. I'm just a home cook, but I can't wait to try some of these lessons.

Thats was just amazing - i feel like i have really learned from the very best. cant wait to make things happen now in my own kitchen - THANKS cant wait for a lot more perfect content from chef Keller!!!

I was disappointed with the first Thomas Keller Masterclass, because I thought it was too basic. This series delighted me ... I learned a lot and enjoyed every moment. Any chance Chef Keller could teach another segment?

Very well presented topics. Not just recipes, but the why and how of great cooking. I will have to rewatch many of then to get all of the info contained

Comments

Sound of an open mind

Chef Keller, could we geek out on flavor? Does it really all come from the fat? How about aminoacids, bones and the cooking process? Maybe the word intensity is more accurate than flavor in this instance? Please elaborate on cow breeds, specific tastes of the ageing process, cooking fats and salts. Not everyone wants their steak reduced to the taste of butter. In Jiro Makes Sushi, Chef Jiro prefers a lean tuna cut to a tuna belly. The lean cut has more interesting flavours, the belly is simple. Maybe this is a good start: http://www.beefissuesquarterly.com/CMDocs/BeefResearch/PE_Executive_Summaries/The_Chemistry_of_Beef_Flavor.pdf

Daryl C.

Looking forward to this second installment with chef Keller... His first class was fantastic!

Shirley K.

This lesson is pretty light. I wish he would show more varieties of meats or parts.

Eric C.

This was a pretty weak lesson; I don't think anyone would come away from this with newfound knowledge. The lack of visual aids hurts this lesson, and aside from some of the visually appealing cuts, it was disappointing. With fairly minimal effort, this lesson could have been much more informative.

Robert D.

Because I have Bought from crowdcow.com, snake river has me in their mailing list. I also Get occasional offers for American wagu. I think Protein source quality is one of the most defining things in starting to make great food. Totally agree with everything about sourcing.

Nate G.

Excited to learn more, Chef! I love the approach you take; the nourishment of loved ones, in particular.

Peter M.

Great lesson, I love the look of the frenched chicken breast. Interesting to see the trussing as well. So much to learn.

Yvette P.

I love how down to earth he is. I really enjoy learning from him and can't wait to one day know beef well enough to appreciate the 'funky' flavor of aged beef .

Mike G.

Very informative. I found it is hard to find aged beef. Taking a lesson from and another source, I tried to age ribeye beef. However, you need some good amount of refrigerator space and some time.

Margaret E.

I liked learning about the difference in dry and wet aging beef, never knew. Is there a difference in the cooking of dry vs wet aged beef?